Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter -- clarified
   1                    garlic -- clove
   1      tablespoon    onion -- green, minced
   1                    shallot -- minced
   1      teaspoon      dill weed
     1/2  cup           wine -- white
     1/2  cup           cream
     1/2  pound         crabmeat
   2      tablespoons   butter -- clarified
   1      tablespoon    flour
  24                    oysters -- on the half shell
                        salt -- rock

Preparation:

Heat the butter in a skillet and add garlic, green onion, shallot and dill. Cook for 2 minutes and add white wine and cream. Reduce until thickened. In another pan, sauté the crabmeat in an ounce of clarified butter until hot, then add the crabmeat to the cream mixture. Add combined flour and melted butter. Source: Great Chefs of New Orleans, Tele-record Productions