2 tbsp. butter
1 tbsp. paprika
1/3 c. all purpose flour
1/2 tsp. MSG
1/2 tsp. garlic powder
1/2 tsp. Chesapeake Bay - style seafood seasoning
1/2 tsp. white pepper
1 c. milk
2 tbsp. dry sherry
6-8 oz. cooked lump crab meat
24 oysters, on the half shell
6 slices bacon, cut into 4 pieces
2 tbsp. Worcestershire sauce

Melt butter in a heavy pan over low heat; mix in flour and dry seasonings. Stir in the milk and Worcestershire sauce; whisk until smooth. Cook until thickened, about 5 minutes, stirring constantly. Remove from heat and add sherry. Cool mixture for 20 minutes. Gently mix in crab meat. Arrange oysters on a shallow baking pan; top each with a tablespoons of crab mixture.

Place a pieces of bacon a top each. Bake in a 375 degree oven for 10-12 minutes or until bacon is crisp.

Makes 6-8 appetizer servings.