FOR THE AIOLI: Put the egg yolks, lemon juice, garlic, salt, Tabasco™, and celery seed in a blender. Turn the blender on and very slowly pour in the olive oil in a steady stream. Spoon into a small covered container or squeeze bottle and refrigerate until ready to use. May be made several days in advance.
FOR THE CELERY SALAD: Combine the celery, olive oil, lemon juice, dill, and salt in a small bowl, mix together, and season with pepper to taste. May be made the day before.
FOR THE OYSTERS: In a shallow bowl, combine the flour, salt, pepper, and garlic powder. In another shallow bowl, whisk the eggs. In a third bowl, combine the bread crumbs, cheese, and parsley.
Pat oysters dry with paper towels, then coat the oysters with flour mixture. Next, dip in eggs, and finally, coat with crumb mixture. Place coated oysters on a greased baking sheet and either spray with olive oil cooking spray or drizzle with oil. Bake at 400° for 15 minutes or until golden brown.
TO SERVE: Plate celery salad and top with 1-2 oysters and drizzle with aioli sauce.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2015/01/ringing-2015-menu-gameplan-recipe-oven-fried-oysters-celery-salad-aioli/