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1
Crack the crab reserving the juices and tomalley.
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2
Set aside.
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3
Make the tomalley sauce by pushing the tomalley through a sieve with a wooden spoon into a small pot.
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4
Add the chili flakes, thyme, garlic, and lemon juice.
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5
Mix in the reserved crab juices and bring to a quick simmer over low heat.
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6
Give it a final quick stir and remove the pan from the heat.
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7
Pour the tomalley mixture into a small mixing bowl and allow it to cool.
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8
(Start roasting the crab once the tomalley sauce is cooling.)
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9
As soon as the tomalley sauce feels lukewarm to the touch, add the mayonnaise or aioli along with the salt and pepper.
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10
Taste and add more salt, pepper, or thyme, if you like.
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11
Put a rack in the middle or lower third of the oven and preheat the oven to 500 degrees F.
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12
On the stove, in a large oven-proof saute pan or casserole, heat the butter, olive oil, garlic, thyme, and lemon zest over medium-high heat until hot.
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13
Add crab pieces and season with salt, pepper, to taste, and mix well.
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14
Put the pan in the oven and cook until the crab is hot throughout and the garlic is golden brown.
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15
(Watch carefully; the crab heats very quickly and at 500 degrees F the garlic can burn easily.)
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16
Remove the crab from the oven, drizzle with 4 tablespoons of lemon juice and scatter the parsley over the top.
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17
To serve, stack the crab on a platter and drizzle with the tomalley sauce or serve the tomalley sauce in a small bowl and allow your guests to help themselves.
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18
Garnish the platter with lemon wedges and slices of garlic-rubbed toast.
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19
Serve immediately.
