Crab Rolls
Ingredients
- 1/3 c. mayonnaise
- 1/2 tsp. lemon zest plus 1 tablespoon lemon juice
- 1/2 tbsp. Dijon mustard
- 1/2 tbsp. whole-grain mustard
- 1/4 tsp. hot sauce
- 1 stalk celery, halved lengthwise and thinly sliced
- 1 lb. jumbo lump crabmeat, drained
- 2 tbsp. chopped chives, plus more for topping
- 2 tsp. tarragon leaves, roughly chopped
- 2 tbsp. unsalted butter, at room temp
- 6 split-top hot dog buns (we used Pepperidge Farm)
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