In a medium saucepan, melt 4 tablespoons of butter over medium heat until foamy, about 2 minutes. Stir in 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, ¼ teaspoon of salt, and a pinch of black pepper. Let the mixture simmer gently for another minute.

If using uncooked king crab legs, steam them for about 7-10 minutes until heated through and bright red. For precooked crab, carefully shell it and break the meat into bite-sized pieces.

In a non-stick skillet, add a tablespoon of the prepared garlic butter sauce over medium heat. Gently toss in the crab meat, cooking it for about 2-3 minutes until warmed through.

Remove the skillet from heat and stir in chopped chives, dill, and parsley. Squeeze the juice of half a lemon over the mixture.

Preheat your oven broiler to high. Open up the brioche buns and place them on a baking tray, cut-side up. Toast them under the broiler for about 2-3 minutes until golden.

Spoon the crab mixture into each toasted brioche bun. Drizzle more garlic butter sauce over the top and finish with an extra squeeze of lemon juice. Serve immediately.