Preheat the oven to 425°F. Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.

Scrub the oyster shells with a stiff brush. Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters with their liquid in the prepared baking pan.

In a skillet over medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned. Reserve. In a bowl, combine the remaining 4 tablespoons of softened butter with the chives, lemon juice, and the lemon zest. Add crab and ½ cup of the Imperial Sauce, mix well.

Top each oyster with approximately 2 tablespoons of the crab imperial mix and approximately 1 tablespoon of the Imperial Sauce. Bake the oysters in the preheated oven for about 5 to 6 minutes, or until the oysters warm. Add the reserved bread crumb topping. Continue cooking until golden brown, approximately 3-4 more minutes. Sprinkle with fresh chopped parsley and serve.