Crab Salad Sandwiches On Hot Dog Rolls

4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for the rolls

2 hot dog rolls

8 ounces (1 cup) lump crabmeat, or more to taste

2 tablespoons mayonnaise

2 stalks celery, finely chopped

1/2 red bell pepper, finely chopped

1 teaspoon celery seed

2 tablespoons dried minced onion

Salt (or Lawry’s Seasoned Salt) to taste

Freshly ground black pepper

1 tomato, sliced

Heat up a large saute pan. Butter the hot dog rolls liberally and fry, butter side down, until golden brown. Remove pan from the heat, flip the rolls, and cover to keep warm in the pan.

In a small bowl, use a fork to mix the crab, melted butter, mayo, celery, bell pepper, celery seed, minced onion, salt and pepper to taste. Line the warm hot dog rolls with tomato slices, then spoon the crab salad over the top.