Slice bread in half lenghtwise; scoop out soft center of lower half and save for use in other dishes. Place both halves of loaf, cut side up, on cookie sheet. Melt butter in a small saucepan, and blend in onion, thyme, basil, and paprika. Brush 2/3 of butter mixture over cut sides of bread, covering completely. Bake at 350 degrees for 15 minutes or until slightly toasted. Fill lower half of bread with Oyster Fillkng; cover with top half, and brush with remaining seasoned butter. Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces; garnish each piece with parsley and a wedge of lemon. Serve hot. Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and pepper in small bowl. Dip oysters into egg mixture; then coat with cracker crumbs. Saute oysters in butter until golden brown. SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.