How to Make It
Bring a pot of water to a boil over high. Carefully lower eggs into water and cook for 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water. Let cool for 10 minutes. Peel eggs and halve lengthwise.
Whisk shallot, lemon juice, thyme, mustard, salt, and pepper in a small bowl. Whisk in oil until combined.
Toss kale, radicchio, and 2 tablespoons dressing in a large bowl. Mix crabmeat, tomatoes, squash, parsley, and remaining dressing in a separate large bowl.
Serve kale mixture topped with crab salad and eggs.