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. **