Crab Cake Sandwiches for a Crowd

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One 12-ounce package soft brioche baguette or sub rolls

5 tablespoons unsalted butter, melted

2/3 cup mayonnaise

1/4 cup chopped fresh parsley

1 tablespoon finely grated lemon zest plus 2 tablespoons lemon juice (from about 1 lemon)

1 tablespoon Dijon mustard

2 teaspoons seafood seasoning, such as Old Bay

2 scallions, thinly sliced

1 tablespoon ketchup

2 pinches cayenne pepper, or to taste

1 1/2 pounds jumbo lump or lump crab meat, picked through for cartilage and shells

1/2 cup plain breadcrumbs

Kosher salt and freshly ground black pepper

2 plum tomatoes, thinly sliced

1 small head Bibb lettuce, separated into leaves