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1
In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley.
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2
Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.
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3
Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.
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4
Season the oysters with salt and pepper.
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5
Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer.
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6
Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well.
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7
Sprinkle the crabmeat evenly over the oysters in the ramekins.
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8
Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes.
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9
Squeeze fresh lemon juice over the top.
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10
In a small bowl combine the bread crumbs, grated cheese and olive oil.
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11
Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven.
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12
Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.
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13
While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil.
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14
Stir until thoroughly combined.
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15
Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes.
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16
Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.
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17
Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.
