Slice the zucchinis into thin strips using a mandolin or vegetable peeler, aiming for about 1/8-inch thick slices. Lay the strips on a paper towel to absorb excess moisture.

1. In a bowl, mix the snow crab meat with mayonnaise, Dijon mustard, lemon juice, dill (or parsley), garlic powder, salt, and pepper. Stir until combined, leaving the mixture chunky.
2. Heat olive oil in a grill pan or skillet over medium-high heat. Grill or sauté the zucchini strips for 1-2 minutes per side, until softened but still firm. Remove from heat and let cool.
3. Place a spoonful of the crab mixture at one end of a zucchini strip and gently roll it up. Repeat with the remaining zucchini strips and crab mixture.
4. For the dipping sauce (optional), whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
5. Arrange the zucchini rolls on a platter, drizzle with the dipping sauce if desired, and garnish with fresh dill or parsley. Serve with lemon wedges on the side.