Manually push the crab fat through a drum sieve or fine mesh colander to remove all shell particles. Chill the crab fat in the fridge until ready to work with it.

In a small skillet, melt one of the 1-inch cubes of butter over medium heat. Add the garlic and sweat for 2 minutes, until aromatic. Add the wine and cook over medium heat until it reduces to 2 tablespoons. Remove from the heat and cool to room temperature.

Transfer the reduced wine mixture to a stand mixer bowl. Add the crab fat, remaining butter cubes, lemon zest, Aleppo pepper, white pepper, and salt. Fit the stand mixer with the paddle attachment (don’t use a hand beater with a whisk!), and mix on medium speed for 30 seconds, until all ingredients are well incorporated, scraping down the sides once or twice. You just want to mix the butter, not whip it. (If you don’t have a stand mixer, you can mix it together by hand with a rubber spatula.) It’s done as soon as you don’t see any chunks of plain butter.

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 dried beans. Anything to keep them stable. Nestle the oysters in the 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 jalapeño.