Prepare the Cheddar Bay-style biscuit mix according to the package directions. Stir in the garlic powder and Italian seasoning if they are not already included in the seasoning mixture. Set the dough aside.

Preheat the oven to 375°F (190°C). Lightly coat two muffin tins with nonstick cooking spray.

Check the crab meat carefully for any remaining pieces of shell or cartilage.

Place the cooked lump crab meat in a large mixing bowl. Add the paprika, onion powder, mayonnaise, mustard, crushed crackers, and grated Parmesan.

Gently fold the ingredients together until evenly combined. Try not to break up the crab too much. If the filling seems dry and does not hold together, add mayonnaise a tablespoon at a time.

Lightly flour your hands. Scoop a portion of biscuit dough into your palm and gently flatten it.

Shape the dough into a shallow cup, making sure there is enough dough around the edges to enclose the filling.

Place a spoonful of crab mixture in the center. Avoid overfilling, as this can make the biscuits difficult to seal.

Add a small piece of biscuit dough over the filling and gently pinch the edges together until the crab is completely enclosed.

Place the stuffed biscuit seam-side down into a prepared muffin cup.

Repeat with the remaining dough and filling.

Bake the Crab Stuffed Cheddar Bay Biscuits for approximately 12–15 minutes, or until the biscuits are puffed, golden brown, and thoroughly heated through. Because biscuit mixes and stuffed-biscuit sizes vary, add a few extra minutes if necessary.

While the biscuits bake, combine melted butter with 1 teaspoon fresh lemon juice.

Remove the biscuits from the oven and immediately brush the tops generously with lemon butter.

Allow them to cool for a few minutes before carefully removing them from the muffin tins. Serve warm.