Shuck the oysters and keep the shells.
To make the mayonnaise, mix the brown crab meat with the mayonnaise, some chopped dill and a squeeze of lemon. Place in the fridge until needed.
Whisk the flour, vinegar and beer together with a little salt, adding a little water if necessary to make a batter that coats the back of a spoon. Chop a generous amount of lemon balm and add to th