Melt the butter

• Put the butter in a saucepan and set it over low heat.
• Let it melt slowly without browning.

Simmer the garlic

• Add the minced garlic to the melted butter.
• Raise the heat slightly and let it simmer gently, without burning the garlic.

Add the dill stems

• Add the reserved dill stems to the garlic butter.
• Cook briefly to infuse the butter.

Toast the buns

• Lightly toast the brioche buns, split open at the top, not on the side.
• Do not over-toast them.

Warm the crab in the butter sauce

• Add all the crab meat to the buttery sauce.
• Gently fold it in, keeping some whole pieces intact.

Fill and finish the rolls

• Fill each toasted bun generously with the crab.
• Top with fresh dill and a squeeze of lemon.