Fresh oysters are used to gild this creamy, cheesy crab dip, then the whole thing is baked until hot and golden. Horseradish adds a spicy kick that cuts through the richness.
Preheat oven to 450 degrees. Butter a 1 1/2-quart baking dish or 10-inch ovenproof skillet. In a large bowl, combine creme fraiche, cheese, horseradish, scallions, garlic, paprika, flour, and oyster liquor. Gently fold in crabmeat; season lightly with salt. Transfer to prepared dish, making 12 small divots in mixture with the back of a spoon. Press an oyster into each.
Bake until hot, bubbling, and golden, 20 to 25 minutes. Serve hot, with crudites or crackers.
Room-temperature cream cheese can be substituted for the creme fraiche; just omit the flour.