Whole Roasted Dungeness Crab, Mint, Parsley and Oven-Roasted Tomatoes

Court bouillon 3 quarts water 2 to 3 cups white wine 1 tablespoon coriander seeds 1 tablespoon black peppercorns 1 bay leaf 1 lemon, quartered 2 (2-pound) whole Dungeness crabs, along with the hay it's packaged in, reserved Roasted tomatoes 3 cups chopped vine-ripened tomatoes 3 cloves garlic, thinly sliced Extra-virgin olive oil Salt and freshly cracked black pepper 1/2 small bunch thyme sprigs Sauce 2 tablespoons blended oil 7 to 8 cloves garlic, thinly sliced 1 shallot, thinly sliced Kosher salt 1 cup unsalted butter 1 to 2 teaspoons red chili flakes 1 cup ouzo 4 oranges, juiced Freshly ground black pepper 1 cup freshly picked parsley leaves 1 cup freshly picked mint leaves