This is how I do tinned oysters.

Napoleon Smoked Tiny Oysters with a spicy influence. Flaming hot ruffles, Triscuits, and club crackers as optional bases. Pickled red onions, spicy pickles, Calabrian chili , jalapeño and green onions as toppers. Finish it off with Lemon, Tabasco and/orz Tapatio. I always drain the oil and add lemon & hot sauce into tin.