Title: Oysters Thomas
Categories: Appetizer
Yield: 4 Servings

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. **

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