In a stand mixer, combine lukewarm milk or water with all-purpose flour and sprinkle in the active dry yeast. Let sit for 5-10 minutes until frothy. Mix remaining dry ingredients in a separate bowl. Combine yeast mixture with dry ingredients, clover honey, and melted butter until smooth. Knead dough until elastic, then refrigerate overnight.

Divide chilled dough into portions. Form a larger piece into the crab body, using smaller pieces for legs and pinchers. Shape dough into crabs, adding features for visual appeal. Place on a parchment-lined baking sheet, allowing room for rising.

Cover baking sheet with a towel and let crabs rise in a warm area for 1-2 hours until puffy.

Preheat oven to 350°F (175°C). Brush risen crabs with beaten egg white. Cut textures into dough for a rustic look. Bake for 16-22 minutes until lightly browned.

Prepare glaze with powdered sugar and strong butterfly pea tea. Whisk until smooth. Brush or drizzle glaze over cooled buns for added flavor.

Simmer blueberries and huckleberries with sugar and vanilla bean until soft. Strain to remove skins. Return liquid to heat, whisk in eggs, and cook until thickened. Cool and serve.

Serve Blue Crab Buns with Clover at room temperature or warmed, alongside huckleberry-blueberry curd.