16 lg Oysters, fresh
Rock salt
Bearnaise Sauce
1 lb Lump crab meat
Cream Sauce
1/4 c  Dry bread crumbs
Paprika
Lemon quarters
Parsley sprigs

Oysters Thomas

serves 4

Remove oysters from shells. Scrub half of shells and place on a bed of rock
salt in a large flat pan. Put 1 – 2 teaspoons Bearnaise Sauce in each
shell; top with an oyster and 1 tablespoon crab meat. Combine remaining
Bearnaise Sauce with Cream Sauce and spoon on top. Sprinkle with bread
crumbs and paprika. Bake at dg400 for 15 minutes or until sauce starts to
brown. Serve with lemon and parsley. **