Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Ingredients

• 8 oz (225 g) cooked lump crab meat, drained and picked over
• 1/2 cup (55 g) crushed butter crackers
• 1/3 cup (75 g) mayonnaise
• 1/4 cup (25 g) finely grated Parmesan cheese
• 1 scallion, thinly sliced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon onion powder
• 1/8 teaspoon black pepper
• 2 cups (250 g) all-purpose flour, plus more for hands
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1 1/4 cups (140 g) shredded sharp cheddar cheese
• 3/4 cup (180 ml) cold buttermilk
• 4 tablespoons (56 g) unsalted butter, melted
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon garlic powder
• Pinch of salt