Prep time does not include shucking oysters. You can use roasted red bell peppers in a jar (drain and dry them first), or make your own by roasting the peppers over an open gas flame until blackened and then peeling. Freshly shucked raw oysters are the best for this dish and be sure to get them when they are at their peak. Splurge on the white lump crabmeat, not the cheaper, lower grade backfin. The amount of cream sauce and other ingredients added to each oyster will depend on the size of the oyster and the shell; be generous and pile it on. Be sure to use the unseasoned bread crumbs to preserve the flavor of the oysters and other seafood. You may not use all of the sauce and other ingredients for your dozen oysters; save it for the next batch or use it to make a tasty seafood au gratin. Instead of a cocktail fork, give your guests a spoon to fully appreciate the sauce and jus inside the shells.