Start by draining the cooked fresh lump crab meat thoroughly, ensuring no liquid remains. Pat it dry with paper towels to avoid a soggy filling. Place the crab in a medium mixing bowl and gently break it apart, being careful to keep the lumps intact.

In the same bowl, add mayonnaise, lemon juice, and zest to the crab. Then, sprinkle in the finely chopped celery, chives, and Old Bay seasoning along with salt and pepper to taste. Using a spatula, gently toss the mixture until all ingredients are well combined.

Grab your brioche hot dog rolls and cut them open along one side, creating a pocket for the crab mixture. Generously spoon the prepared crab salad into each roll.

If desired, sprinkle additional chopped chives and fresh dill over the filled crab rolls. For added zest, consider a squeeze of lemon right before serving. Enjoy immediately for the best flavor.