For chipotle crema, mix crema and adobo sauce until smooth; reserve in a squeeze bottle.
In a shallow dish, whisk together almond meal, almonds, flour, baking powder, salt and cumin.
In a medium skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
In batches, dredge oysters in almond mixture until well coated, shaking off excess.
Fry 1 to 2 minutes per side or until golden brown. Drain on paper towels.
Fill each oyster shell with about 1 tablespoonful of salsa.
Top each with 1 fried oyster.
Drizzle with chipotle crema.
Dried Cherry Salsa Verde
In a blender, process tomatillos, onion, lime juice, salt, sugar, garlic and jalapeno until nearly smooth. Add cilantro; blend well. Pour into a bowl; stir in cherries and jicama.