Preheat oven to 450°F (232°C) and line a heavy-duty baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl, combine the lump crab meat, softened cream cheese, lemon juice, and 1/2 teaspoon of Old Bay seasoning using a rubber spatula until cohesive.

Portion the crab mixture into 12 equal-sized balls (approximately 1 tablespoon each) and place on a plate to chill in the freezer for 5 minutes to firm up.

In a large mixing bowl, combine the biscuit mix, milk, shredded cheddar cheese, and the remaining 1/2 teaspoon of Old Bay seasoning; stir until a soft, slightly sticky dough forms.

Divide the dough into 12 equal portions of approximately 1/4 cup each.

Flatten one portion of dough in the palm of your hand, place a chilled crab ball in the center, and wrap the dough around it, pinching the edges to ensure a complete seal.

Arrange the stuffed dough balls on the prepared baking sheet, spaced 2 inches apart.

Bake for 12 to 15 minutes, or until the biscuit surfaces reach a deep golden brown.

While the biscuits are baking, whisk together the melted butter, garlic powder, and dried parsley in a small ramekin.

Immediately upon removing the biscuits from the oven, brush the garlic butter mixture generously over the tops.

Allow to rest for 3 minutes before serving to ensure the filling sets.