Peel the eggplants and slice them in half from top to bottom. Scoop out the center to form a boat with sides about three quarters of an inch thick.
Heat the vegetable oil to 375 degrees in a large saucepan or Dutch oven. Stir the salt and pepper into the flour and dust the eggplants generously with the mixture. Fry the eggplant boats in the hot oil, two at a time, until golden. Drain on wire racks set on a pan, and keep them warm in a 200-degree oven.
In a saucepan, heat the butter until it starts to bubble, then stir in the flour. Make a blond roux, stirring constantly. At the first sign of browning, add the green onions, garlic, and thyme and cook until the onions are soft.
Stir in the wine and bring it to a boil. After a minute, add the oyster water and shrimp stock, and stir in completely. Add the shrimp and mushrooms and simmer until the mushrooms are tender.
Add the milk and bring to a boil. Add hot sauce, salt, and the Accent and stir well. Add the oysters and crabmeat and heat through.
Spoon the sauce into the eggplant boats and serve immediately.