In a large mixing bowl, whisk together the mayonnaise, lemon zest, lemon juice, chopped chives, and diced celery until well combined. Season with salt and freshly ground black pepper, q.b.
Gently fold the lump crabmeat into the dressing, taking care not to break up the large pieces of crab.
If using Hawaiian rolls, trim the outer edges to create a more traditional New England-style roll. Slice each roll through the center and separate into individual rolls.
Melt the butter in a large skillet over medium-low heat. Place the rolls cut-side down and toast until lightly golden and crisp, about 1–2 minutes.
Generously fill each toasted roll with the crab salad mixture.
Garnish with additional chopped chives and serve immediately.
