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Remove oysters from shells. Scrub half of shells and place on a bed of rock salt in a large flat pan. Put 1 to 2 teaspoons of béarnaise sauce in each shell, then top with an
oyster and 1 tablespoon of crab meat. Combine remaining béarnaise sauce with cream sauce and spoon on top. Sprinkle with bread crumbs and paprika. Bake at 400F degrees for 15 minutes or until sauce
starts to brown. Serve with lemon and parsley. Makes 4 servings or 16 appetizers.
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