Drain the fresh lump crab meat in a fine mesh strainer and gently press it with a paper towel to remove excess liquid.

In a large mixing bowl, combine the drained crab meat with mayonnaise, fresh lemon juice, lemon zest, diced celery, chopped chives, Old Bay seasoning, salt, and pepper. Gently fold everything together.

Open the brioche hot dog rolls and spoon the crab mixture generously into each roll, garnishing with additional chives and dill.

Serve immediately with crispy potato chips or a light salad for a well-rounded meal.