Begin by draining excess moisture from your cooked crab meat. Pat dry to ensure the best texture.

In a mixing bowl, combine crab meat, mayonnaise, lemon juice, lemon zest, chopped celery, and chives. Sprinkle in Old Bay seasoning, salt, and pepper. Fold gently.

Lightly toast the brioche rolls on a skillet for 1-2 minutes until golden.

Scoop portions of the crab mixture into each roll. Let some mixture overflow for a rustic presentation.

Garnish with extra chives and dill. Serve immediately, possibly with chips or salad.