Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

Prepare the crab filling by combining the lump crab meat, 1/2 cup shredded cheddar cheese, mayonnaise, garlic powder, onion powder, black pepper, and salt in a medium mixing bowl, stirring gently until all ingredients are evenly distributed.

Separate the refrigerated biscuit dough into individual biscuits and gently flatten each one with your hands into a circle approximately 4 inches in diameter.

Place about 2 tablespoons of the crab filling mixture in the center of each flattened biscuit dough round.

Carefully fold the edges of the biscuit dough up and around the crab filling, pinching and sealing all seams completely to create a stuffed ball shape.

Place each stuffed biscuit seam-side down on the prepared baking sheet, spacing them about 2 inches apart.

Sprinkle the tops of each stuffed biscuit generously with the remaining 1 cup of shredded cheddar cheese.

Bake in the preheated oven for 18-22 minutes until the biscuits are golden brown on top and the cheese has melted into a bubbly layer.

While the biscuits are baking, prepare the lemon butter sauce by melting the butter in a small saucepan over low heat, then stirring in the minced garlic, fresh lemon juice, chopped parsley, and garlic powder.

Remove the baked biscuits from the oven and immediately brush them generously with the warm lemon butter sauce.

Garnish with additional fresh chopped parsley if desired and serve immediately while hot.