Grilled Pizza with Smoked Salmon Topping

1/2 cup lump crabmeat

Vegetable oil, for deep-frying

1/4-pound sliced smoked salmon

2 eggs

1/2 cup whole milk

1/2 pint oysters, shucked and drained

1 cup all-purpose flour

1/2 recipe pizza dough, recipe follows

Olive oil, for brushing dough

1 cup creme fraiche

2 tablespoons capers, rinsed and drained

1 small red onion, thinly sliced

Remoulade Sauce, recipe follows

2 tablespoon chives, chopped

Basic Pizza Dough:

1 cup warm water (110 degrees F)

1 package active dry yeast

2 teaspoons sugar

1/4 cup lard or vegetable shortening

3 to 4 cups all-purpose flour

2 teaspoons salt

Olive oil

Tangy Remoulade Sauce:

2 tablespoons Creole or whole-grain mustard

2 tablespoons chopped green onion tops, green part only

1 1/2 teaspoons prepared horseradish

1 teaspoon chopped garlic

1 teaspoon yellow mustard

1 teaspoon hot sauce

1/2 teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice

1 large egg

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup plus 2 tablespoons vegetable oil

2 tablespoons chopped fresh parsley leaves

1 to 2 hard boiled eggs, chopped

1 1/2 tablespoons drained and coarsely chopped capers