Bread tomatoes. Dredge in flour, then egg wash, then breadcrumbs. Heat ½ cup oil in cast-iron skillet. Fry tomatoes 3 minutes each side or until golden brown. Drain on paper towel.
In the same skillet that you fried tomatoes, drain all but 1 tbsp. of oil. Add shallots. Sweat. Add flour. Stir to make roux. Add cream. Reduce by half. Fold in crab, parsley and lemon juice, seasoning. Reduce until thick. Serve over tomatoes.