Oysters Lafitte

I used to put this on my restaurant’s menu and call it Oysters “Little Feat”, inspired by the dish made famous at the Commodore Hotel.  Not many people got the joke.
 
12 oysters, shucked
1/2 cup minced green onion
1/4 cup minced celery
1/4 cup minced shallots
1/4 cup minced red bell pepper, green or yellow will also work
1 cup dry white wine
1 cup chicken stock
2 cups heavy cream
2 tbs. fresh dill
4 oz. crab meat, picked for shells

Sauté vegetables in olive oil until tender, add chicken stock and wine, reduce by 1/2 add heavy cream, fresh dill and simmer for 5 minutes.  Thicken with 1 tsp. cornstarch mixed in 1 tbsp. cold water.  Top each crab with equal portion of crab meat and broil for 10 minutes in 350 degree oven.  Top with sauce and serve.