Rinse fillets with cold water and pat dry.
Place butter in 1-cup glass measure and cook on HI, 30 seconds, or until butter melts.
Stir in crab meat, celery, bread crumbs, and cheese.
Spread crab meat mixture evenly over fillets.
Roll each fillet and place seam-side down in a ring along the outside edge of a 9-inch round microproof baking dish.
Cover with waxed paper and cook on HI, 5 to 6 minutes.
Serve with Lemony Dill Sauce.