Combine the Cheddar Bay Biscuit Mix according to package directions. Stir in garlic powder and Italian seasoning until fully integrated. The additional seasonings enhance the savory profile of the biscuits, complementing the crab filling perfectly. Set aside to allow the flavors to meld while you prepare other components.

Set oven to 190°C (375°F). Lightly coat two muffin tins with nonstick spray. Using muffin tins helps maintain the shape of the stuffed biscuits during baking and ensures even cooking throughout.

In a mixing bowl, gently fold together lump crab meat, paprika, onion powder, mayonnaise, prepared mustard, crushed Ritz crackers, and grated parmesan until just combined. Be careful not to over-mix as this can break up the delicate crab meat. Add extra mayonnaise if mixture seems dry. The crackers provide structure while the cheese and seasonings enhance the flavor.

Dust hands lightly with flour to prevent sticking. Scoop a portion of biscuit dough into your palm and shape into a shallow cup. The flour coating helps in molding the dough without it adhering to your hands.

Place a spoonful of the crab mixture into the center of each dough cup. Ensure you leave enough space around the edges to properly seal the biscuits.

Cover each with an extra piece of dough to fully encase the crab filling, pinching edges if needed to create a secure seal. This prevents the filling from leaking during baking.

Position each filled biscuit into a slot in the prepared muffin tin. The muffin tin will help the stuffed biscuits maintain their shape and bake evenly.

Transfer tins to the oven and bake for 12 to 15 minutes, until golden brown and firm. The biscuits should be cooked through with a slightly crisp exterior and tender interior.

Once baked, immediately brush biscuit tops with a mixture of melted butter and lemon juice. The hot biscuits will absorb the glaze, adding moisture and a bright, zesty finish that complements the rich crab filling.