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⅓ cup mayonnaise
1 teaspoon lime zest
1 tablespoon freshly squeezed lime juice
½ teaspoon fish sauce
½ teaspoon curry powder
⅛ teaspoon white pepper
¼ teaspoon salt
1 celery rib, finely diced
16 oz lump crab meat
1 teaspoon basil, chiffonade
2 tablespoons thinly sliced scallions, for garnish
1 tablespoon cilantro, chopped, for garnish
6 brioche split-top hot dog buns
6 tablespoons unsalted butter
