Turn the broiler to high and allow to preheat. You want your oven piping hot before you put them in.
Put ½ tablespoon Crab Fat Butter on top of each oyster. It works better if you cut off thin slices of butter and not put it on in a big clump. Top each with ½ teaspoon breadcrumbs.
Line a rimmed baking sheet with rock salt to stabilize the oysters and keep them from tipping over. Hell, you can use drained beans. Anything to keep them stable. Nestle the oysters in teh salt on the baking sheet, making sure they don't touch or overlap.
Put them under the broiler for 6 to 8 minutes, but keep an eye on them pretty much the whole time. As soon as the oysters have tightened and the edges start to curl, they are ready.
Serve immediately. I like mine with a slice of pickled jalapeno.
The recipe was shared with permission and is in Chef Isaac Toups' cookbook: Chasing the Gator: Isaac Toups and The New Cajun Cooking.