Oven-Roasted Crab "Buon Natale"

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4 (1 to 1 1/2 pound) Dungeness crabs or 2 (2 pound) crabs, cooked, cleaned (reserve juices and tomalley)

Reserved tomalley

1 teaspoon chili flakes

1 teaspoon chopped fresh thyme leaves

5 garlic cloves, minced

1 tablespoon fresh lemon juice

Reserved crab juices

1 cup mayonnaise or aioli

1/2 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

1/4 pound butter (1 stick)

4 tablespoons olive oil

1 tablespoon chopped fresh thyme leaves

2 tablespoons lemon zest (about 4 to 5 lemons)

4 tablespoons fresh lemon juice

Salt and freshly cracked black pepper

3 tablespoons roughly chopped Italian flat-leaf parsley

Lemon slices or wedges, for garnish

4 to 8 slices crusty bread, toasted, rubbed with garlic cloves and drizzled with olive oil

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