• This recipe makes 6 to 7 crab rolls. It can be scaled up or down depending on how many rolls you need.

For Garlic Butter:

• Prepare the butter sauce first. Place salted or unsalted butter into a small saucepan and melt it over medium heat. You can also melt the butter in the microwave. Remove the butter from heat and add in the smoked paprika, garlic powder, salt and black pepper.
• Next, prepare the crab. If you need to steam your crab first, see my cooking instructions in the post above.

Preparing the Crab:

• If you’re using precooked king crab, take it out of the refrigerator and put on a pair of gloves. I like to use cut gloves with disposable gloves over the top. Using kitchen shears, cut through the thick crab shell and gently remove the crab from its shell. Use a small fork to remove any smaller pieces.
• Place the shelled crab into a large bowl and break apart the larger pieces into bite-sized pieces.

Cooking the Crab:

• Preheat a frying pan over medium heat and add a couple tablespoons of the prepared butter.
• Once hot, add the crab and toss it very gently in the butter. Heat it for a few minutes, just until the crab is hot and steaming. Do not overcook the crab; it will become rubbery! Only reheat it!
• Season the crab with fresh chives, dill and parsley and add the juice of half a lemon.
• While the crab is reheating, toast the brioche buns in the oven. Place them onto a baking sheet and under the oven broiler for about 3 minutes, until they’re warm.
• Add the remaining fresh herbs to the melted butter.
• Use tongs to spoon chunks of crab into each brioche bun, top with spoonful’s of the prepared garlic butter and squeeze a bit of lemon juice over the top. Enjoy immediately!