King Crab Garlic Butter Rolls

→ For the King Crab Rolls

→ For the Herb Garlic Butter

Let's start with that amazing herb-infused garlic butter that makes these crab rolls absolutely irresistible! In a small saucepan, melt your butter over medium heat until it's completely liquid but not browning. If you're short on time, you can pop it in the microwave instead - about 30 seconds should do the trick. Once melted, take it off the heat and stir in the smoked paprika, garlic powder, salt, and black pepper. The warm butter will help bloom those spices and release their flavors. Set this mixture aside for now - we'll add the fresh herbs later so they stay bright and vibrant.

Now for the star of the show - that sweet, succulent king crab! If you're using precooked crab legs (which is most common), take them out of the refrigerator and grab a pair of kitchen gloves if you have them - those shells can be sharp! Use kitchen shears to carefully cut through the shell along the softer side. Gently pull out that gorgeous crab meat and break it into bite-sized chunks - not too small though, you want to really taste those juicy pieces of crab in each bite. Try to keep some of those impressive larger pieces intact for that wow factor when you assemble your rolls!

Heat up a frying pan over medium heat and add about 2 tablespoons of your prepared garlic butter. When it starts to sizzle slightly, add your crab meat to the pan. Using a spatula or wooden spoon, gently toss the crab in the butter to coat every piece with that delicious flavor. We're just warming the crab through here, not cooking it again - it should only take a few minutes until you see it steaming. Keep a close eye on it and be careful not to overcook, as crab can quickly turn rubbery if left too long. You're just looking to warm it and let it soak up some of that amazing butter!

Once your crab is warmed through and glistening with butter, it's time to add those fresh herbs that really elevate this dish! Sprinkle the minced chives, chopped dill, and parsley over the crab in the pan. Then squeeze the juice from half your lemon directly over everything. Give it all one more gentle toss to incorporate those bright, fresh flavors with the warm, buttery crab. The heat from the pan will release the aromatic oils in the herbs, making your kitchen smell absolutely amazing! Go ahead and turn off the heat now - your crab filling is ready for assembly.

While your crab is still warm, let's get those brioche rolls ready. Turn your oven's broiler on high. Slice your brioche rolls in half (if they're not pre-sliced) and place them cut-side up on a baking sheet. Pop them under the broiler for about 3 minutes, just until they're lightly golden and toasted. Keep a close eye on them - broilers can turn toast into charcoal in the blink of an eye! You want the tops nicely toasted to provide some structure and a slight crunch that contrasts beautifully with the soft, buttery crab.

Now comes the fun part - building those gorgeous crab rolls! Take your toasted brioche buns and start spooning that buttery crab mixture generously into each one. Don't be shy here - really pile it on! Then drizzle some of that remaining herb garlic butter right over the top of each roll. The warm crab will soak it up, and any extra will deliciously soak into the toasted brioche. Cut your remaining lemon half into wedges and give each assembled roll a fresh squeeze right before serving. The bright acidity of the lemon perfectly balances the rich butter and sweet crab.

These king crab rolls are absolutely best enjoyed right away while they're still warm and the brioche is perfectly toasted. Serve them with any remaining lemon wedges on the side for those who like an extra citrusy kick. If you want to go all out, a side of crispy fries or a light green salad makes this a complete meal. Watch your guests' eyes light up when you bring these to the table - they look impressive but were surprisingly simple to make!