Garlic Butter Crab Rolls (Print Version)

# Ingredients:

→ Making the Crab Rolls

01 - 6 to 7 brioche buns
02 - 2 lbs king crab meat
03 - 1 lemon, large

→ Herb-Infused Butter

04 - ½ tsp smoked paprika
05 - ½ cup butter, unsalted
06 - ½ tsp ground pepper
07 - 2 tbsp dill, finely chopped
08 - ½ tsp salt
09 - 3 tbsp parsley, finely chopped
10 - 1 tsp garlic powder
11 - 3 tbsp chives, chopped small

# Instructions:

01 - Grab a tiny saucepan and melt your butter gently over medium-low heat until it's liquefied but not brown. If you're short on time, toss it in the microwave for about 30 seconds instead. After melting, sprinkle in your seasonings—pepper, salt, garlic powder, and smoked paprika—and swirl it around. The warmth will release the aromas of the spices! Set this aside to cool a bit before mixing in your herbs later so they stay fragrant and colorful.
02 - Carefully take out the meat from pre-cooked crab legs (if you're using those). Wear gloves if you want since the shells can poke! Use some scissors or shears to slice through the softer side of the shell and remove the seafood. Break it into bits you'll want in each bite—but leave a few big chunks for that unbeatable presentation later.
03 - Heat a medium-sized skillet over medium heat. Drizzle in 2 tablespoons of that delicious flavored butter and let it start sizzling. Toss the crab meat in and stir it gently to coat. Only warm it for a couple minutes—you're not cooking it again, just heating it through! Watch it close so it stays tender and doesn't overcook. You’ll know it’s ready when you see steam rising.
04 - Pour the fresh herbs straight onto the warmed crab in the skillet—chives, dill, and parsley. Squeeze half your big lemon over the entire pan and then lightly toss everything around until blended. Turn the heat off now; you're not cooking anymore. This step brings those fresh, zesty notes to life while balancing the buttery richness!
05 - Crank the broiler on your oven to high heat. Have your brioche buns sliced in half if they’re not already and lay them out with the insides up on a baking tray. Slide them underneath for 2-3 minutes to toast. Keep a watch so they come out golden, not burned! A quick broil makes these rolls sturdy yet light, the ultimate container for all that luscious filling.
06 - Stack the warm crab filling generously into each of your toasted brioche buns. Don't hold back—let the crab be the star here! Use the leftover butter to drizzle over the top for extra flavor. Slice up your lemon and get some wedges on the side for a final refreshing squeeze when serving.
07 - Dive into these while everything's still warm, especially the crab and those delicately toasted buns. Set extra lemon wedges on the side for anyone who loves more tangy flavor. For a more full-on spread, add crispy fries or a crisp salad for balance. Everyone's going to love biting into the soft bread and flavorful crab mix!

# Notes:

01 - Sweet, tender crab combined with herby garlic butter and a squeeze of fresh lemon hits the perfect mix of richness and zing.
02 - King crab’s naturally sweet flavor makes these rolls feel fancy—whether it’s a weekend treat or a special dinner, you can’t go wrong!
03 - If king crab isn’t available, you can swap in snow crab or even lobster and still get a top-notch dish.
04 - For soft bread that has a touch of sweetness, brioche buns are ideal. Or go with hot dog buns for a classic street-style roll.

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