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Preheat the oven to 150°C/ gas mark 2.
Begin with the semi-dried Piccolo cherry tomatoes. Slice them in half horizontally and toss with the finely chopped garlic, chopped thyme and a drizzle of oil. Arrange cut-side up on a baking tray and sprinkle with flaky sea salt and freshly cracked pepper. Place in the oven and cook for 35–45 minutes or until just starting to dry out, then remove from the oven and leave to cool completely.
In the meantime, mix the crab meat together with the mayonnaise, lemon zest and chopped dill. Taste and season with lemon juice, sriracha, salt and pepper. Chill until needed.
Slice the brioche buns halfway down the top of each roll, then carefully spoon in the crab mixture. Top each roll with the semi dried Piccolo cherry tomatoes and garnish with dill fronds.