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1
Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
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2
Heat the butter in a large skillet and add the garlic, onion and diced peppers.
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3
Cook, stirring, until the mixture is wilted.
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4
Add the dry mustard, chopped green herbs and cayenne pepper.
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5
Stir to blend.
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6
Sprinkle with the flour and stir to blend.
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7
Add the cream gradually, stirring rapidly with a wire whisk.
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8
Cook until thickened.
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9
Remove the pan from the heat.
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10
Stir in the spicy brown mustard, and when blended, add the crab meat.
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11
Stir gently to blend.
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12
Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
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13
Scrape the mixture into a mixing bowl and let stand until thoroughly cool.
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14
The mixture may be refrigerated overnight if desired.
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15
Combine the oysters and oyster liquor in a saucepan and bring to the simmer.
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16
Simmer about 30 seconds or until the edges of the oysters start to curl.
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17
Line a dish with absorbent toweling.
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18
Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper.
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19
Discard the cooking liquid.
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20
Place the oysters in the refrigerator until thoroughly cool.
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21
They may be covered and refrigerated overnight.
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22
Rinse the oyster shells and pat them dry.
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23
Divide the crab-meat mixture into two portions.
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24
Fill the oyster shells with equal amounts of half of the crab mixture.
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25
Make a slight indentation in the center of each bit of filling.
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26
Place one oyster into each indentation.
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27
Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary.
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28
Pour the fresh bread crumbs into a dish.
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29
Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly.
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30
Arrange the shells on a baking sheet.
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31
When ready to cook, preheat the oven to 375 degrees.
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32
Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top.
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33
Serve with tartar sauce.
