In a large mixing bowl, combine the lump crab meat, Cheddar Bay Biscuit mix, shredded cheddar cheese, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, red bell pepper (if using), fresh parsley, and lemon juice. Mix gently until well combined.

Shape the mixture into equal-sized patties, about ¼ cup each. Coat each patty lightly with panko breadcrumbs.

Heat olive oil in a large skillet over medium heat. Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

In a small bowl, whisk together melted butter, lemon juice, garlic powder, and parsley flakes to make the lemon butter drizzle.

Drizzle the lemon butter sauce over the crab cakes and serve immediately. Garnish with additional parsley or lemon wedges if desired.