Add the crab boil to a large pot of water and bring to a boil. Add the shrimp and cook until they just begin to turn pink and curl; take care not to overcook. Drain and cool; set aside.

In a large sauté pan, cook bacon, bell peppers, onion, and black pepper until bacon is crisp and onion golden brown. Set aside and let cool.

In a small sauté pan, melt butter with Italian seasoning and garlic; when melted,  remove from heat and set aside.

In a large mixing bowl, combine shrimp & crabmeat. Add bread crumbs, parmesan cheese and green onions. Mix together, then add bacon mixture and butter mixture. Mix thoroughly.

Place raw oysters (well drained) in a casserole dish, and cover with mixture from bowl. Bake at 400 until golden brown on top.

Recipe courtesy of Vincent's Italian Cuisine, in Metairie and New Orleans