Add the water to the oysters and refrigerate at least 1 hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use.

 

In a large skillet combine the butter, celery, Seafood Magic and 3/4 cup of the oyster water. Cook over high heat for 3 minutes, shaking pan (versus stirring) almost constantly. Add the remaining 1/2 cup oyster water and continue cooking and shaking the pan for 1 minute. Stir in the green onions. Gradually add the cream, whisking constantly. Add the oysters and cook just until the edges curl, about 2 to 4 minutes, whisking constantly. Remove from heat and serve immediately, stirring well as you ladle out the portions.

 

For the main course, ladle 9 oysters, a little of the vegetables and 1 cup of the liquid into each serving bowl.

 

For appetizer, serve 1/2 of that amount.

 

Into simmering gumbo, stir in surimi seafood, oysters and parsley; heat 5 to 10 minutes, or until surimi seafood is heated throughout and oysters begin to curl. Serve over rice in soup bowls.

 

*May be made ahead up to this point.

 

Serves 4 as a main course or 5 as an appetizer