Deviled Crab and Oyster Shells

Preheat oven to 200 C (400 F). Line a baking sheet with an even layer of rock salt to create a stable bed for the oyster shells.

Using an oyster knife, carefully shuck the oysters over a bowl to catch all the natural liquor. Detach the oyster meat completely and roughly chop if they are very large. Strain the reserved liquor through a fine mesh sieve to remove any shell fragments. Wash and thoroughly dry the deep bottom halves of the oyster shells.

In a skillet over medium heat, melt the 45g of butter. Add the finely diced shallot, celery, and minced garlic. Saute until softened and fragrant, about 4 to 5 minutes.

Sprinkle the flour evenly over the sauteed vegetables. Stir constantly with a rubber spatula for 1 minute to cook the raw flour. Whisk in the heavy cream and 30ml of the strained oyster liquor, simmering gently until the sauce becomes thick and coats the back of a spoon.

Remove the skillet from the heat. Stir in the Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, cayenne pepper, and smoked paprika. Taste the base and season with kosher salt and black pepper.

Gently fold the picked lump crab meat and the prepared oyster meat into the warm deviled sauce. Use a gentle folding motion to ensure the crab lumps remain intact.

Spoon the seafood mixture generously into the 12 clean oyster shells, dividing it evenly. Nest firmly into the bed of rock salt on the prepared baking sheet so they sit completely level.

In a small mixing bowl, combine the panko breadcrumbs, melted butter, and chopped fresh parsley. Toss well until the breadcrumbs are evenly moistened.

Sprinkle the buttery breadcrumb mixture generously over the top of each stuffed shell. Bake in the preheated oven for 12 to 15 minutes, or until the topping is crispy and golden brown and the filling is bubbling at the edges. Serve immediately.