1/2 cup chopped onion
1/2 cup chopped celery
2 eggs, beaten
1 teaspoon prepared horseradish
1 teaspoon salt
1 cup butter, melted
1 pound King Crabmeat, cubed
1 1/2 tablespoons white sugar
1 teaspoon Worcestershire sauce
1 teaspoon paprika optional
1/4 cup buttermilk
Combine the onion, celery, eggs, horseradish, salt and butter in a large bowl; stir to coat. Mix the bread crumbs, vegetable oil, paprika, parsley, salt and buttermilk into the mixture by hand. Cover and refrigerate for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Prepare as desired.
Remove rolls from steamer from steamer motor. Add reserved juices to the steamer the same amount of vegetable oil. Reheat the browning butter in the oven.
Preheat oven to 450 degrees F (230 degrees C).
Bake rolls at 450 degrees F (230 degrees C); uncovered Antarctica is cool. Bake in preheated oven until golden brown, about 45 minutes. Remove rolls from oven and return to oven. Immediately press the crabmeat onto the bottom of a 9x7 inch baking dish. Brush tops of rolls with melted butter or margarine. Serve warm.