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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. Dungeness crabs (or 2, 2 pound crabs, cooked and cleaned, reserve juices and tomalley)
- 1 tsp. chili flakes
- 1 tsp. fresh thyme leaves (chopped)
- 5 garlic cloves (minced)
- 1 Tbsp. fresh lemon juice
- juices (Reserved crab)
- 1 cup mayonnaise (or aioli, use compliant for Whole30)
- 1/2 tsp. kosher salt
- 1 tsp. cracked black pepper (freshly)
- 1/4 lb. butter (1 stick, use clarified for Whole30)
- 4 Tbsp. olive oil
- 5 garlic cloves (minced)
- 1 Tbsp. fresh thyme leaves (chopped)
- 2 Tbsp. lemon zest (about 4 to 5 lemons)
- 4 Tbsp. fresh lemon juice
- salt
- cracked black pepper
- 3 Tbsp. Italian flat leaf parsley (roughly chopped)
- lemon slices (or wedges, for garnish, optional)
- 8 slices crusty bread (toasted, rubbed with garlic cloves and drizzled with olive oil)
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