Place the picked king crab meat into a large bowl. Gently fold in the mayonnaise, lemon juice, chopped chives, sliced scallions, and celery. Season with 1 tsp salt and 1/2 tsp black pepper. If you want mild heat, fold in 1/2 tsp sriracha. Taste and adjust seasoning carefully — the crab should remain the star. Keep chilled while you prepare rolls.

Roll Components

Toast the rolls

Heat a large skillet or griddle over medium heat. Mix the room-temperature butter with 1 tsp olive oil to create a brushing mixture. Split each roll lengthwise (do not cut fully through if split-top) and brush the cut sides lightly with the butter-oil mixture. Place rolls cut-side down on the skillet and toast until golden brown and crisp, about 1 to 2 minutes per side. Remove and keep warm.

Assemble primary components

If using, brush the exterior of the toasted rolls very lightly with chili oil or melted clarified butter for sheen and aroma. Place each roll on a plate; open gently and spoon an even portion of the chilled king crab mixture into each roll (about 2.5 oz per roll). Distribute the crab so it sits high but stable; press gently to compact slightly.

Sauce & Finish

Garnish and finish

Sprinkle a light dusting (about 1/16 tsp each) of smoked paprika over the exposed crab for color and a faint smoky note. Scatter microgreens or frisée on top for freshness and texture. Finish each roll with a pinch (about a small pinch, 1/8 tsp) of sea salt flakes and an additional grind of black pepper if desired.

Serve

Arrange rolls on a warmed platter. Serve immediately with lemon wedges on the side for squeezing over the crab. Estimated to stay best if eaten within 10 minutes of assembly to preserve toast and texture.