Brown-Butter Crab Roll

• 1/2 cup (1 stick) unsalted butter, softened, divided
• 4 hot dog buns, preferably split top
• 1 teaspoon Old Bay seasoning
• 1 pound good-quality fresh crabmeat, picked over
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1 tablespoon sliced chives
• Lemon wedges (for serving)

1. Heat a medium skillet over medium. Spread 2 Tbsp. butter on cut sides of each bun. Toast buns, cut side down, working in batches if necessary, until golden brown, about 2 minutes per batch. Set buns aside and wipe out skillet.
2. Melt remaining 6 Tbsp. butter in same skillet over medium heat. Continue to cook until butter foams, smells nutty, and turns caramel-colored, about 5 minutes. Add Old Bay seasoning, then gently fold in crabmeat and Worcestershire (mixture might spatter). Cook, stirring occasionally, until crabmeat is heated through, about 3 minutes. Remove from heat; stir in lemon juice and salt.
3. Using a slotted spoon, transfer crab mixture to buns and top with chives. Serve with lemon wedges alongside.

unsalted butter, hot dog buns, bay seasoning, fresh crabmeat, worcestershire sauce, lemon juice, kosher salt, chives, lemon wedges

Taken from www.epicurious.com/recipes/food/views/brown-butter-crab-roll-56389939 (may not work)