Make the Dressing: In a small bowl, combine the mayonnaise, lemon juice, Dijon, sugar, and old bay spice. Season with ½ teaspoon of kosher salt and ⅛ heaping teaspoon ground black pepper. Use a whisk and stir the ingredient together until well combined. Set the dressing aside in the refrigerator.

Start the Crab Salad: In a medium bowl, combine the cooked crab meat, celery, scallions, chives, and dill. Use a spoon or rubber spatula to gently stir the ingredients together.

Add Dressing: To the bowl with the crab salad, add half of the dressing and then use a rubber spatula to gently fold and stir the ingredients until they’re fully coated in the dressing.

Optional, but Recommended - Cover and Chill Crabmeat Salad: Cover the bowl of crab salad with plastic wrap and place into the refrigerator. Let the crab chill for at least 30 minutes, but preferably 1 hour, or up to 2 hours.

When Ready to Eat – Toast Buns: Toast the buns using one of the methods below. To keep your toasted buns soft and pliable, wrap them in a tea towel or aluminum foil.

Brioche Buns and Split Top Buns: Preheat oven to 350-degrees Fahrenheit and line a sheet pan with aluminum foil or parchment paper for easy cleanup. Lightly spray the buns with cooking oil or melted butter and place onto the prepared pan, cut-side-up. Transfer to the oven and bake for 5 minutes, or until the rolls are lightly toasted. Let cool before stuffing with crab salad.

Standard Hot Dog Buns: Use a butter knife to spread a thin layer of mayonnaise (or softened butter if you prefer) evenly all over the cut-side of the buns. Melt 1 tablespoon of butter in a large non-stick skillet over medium-low heat. Once melted, swirl to coat the pan, and then add the buns with the cut side down. Cook, gently pressing on the buns, moving them around the pan, and flipping them over until the buns are golden brown and toasted all over. Let cool before stuffing with crab salad.

Taste and Adjust Crab Salad: Uncover the bowl, taste the crab salad, and adjust the flavors as needed, adding more dressing for creaminess, salt/pepper for overall flavor, or specific ingredients for personal taste.

Assemble Crab Salad Sandwiches: Line the inside of each toasted bun with a bibb lettuce leaf and then divide the crab salad evenly amongst all the buns. Garnish the top of the crabmeat salad with more fresh herbs, if desired. Serve immediately with French fries or chips and dill pickles. Enjoy!