Categories: Seafood, Shrimp 
      Yield: 4 servings 
  
     12    Unpeeled jumbo fresh shrimp 
      6 c  Water 
      1 md Onion, finely chopped 
    1/2 md Green pepper, finely chopped 
    1/2 c  Celery, finely chopped 
    1/2 c  Butter or margarine, melted 
           - and divided 
      1 lb Fresh lump crabmeat, drained 
      1 lg Egg, lightly beaten 
    3/4 c  Crushed Saltine crackers 
    1/2 c  Mayonaise 
      1 tb Prepared mustard 
      2 ts Worcestershire sauce 
    1/8 ts Ground red pepper 
           Paprika 
  
  Peel and devein shrimp, leaving tails intact; cut a slit almost through 
  back of shrimp, using a paring knife. Open shrimp, and flatten. Bring 
  water to a boil. Add shrimp; cook 1 minute. Drain; place in a shallow pan. 
  Cook onion, green pepper, and celery in 1/4 cup butter in a skillet, 
  stirring often, until tender. Combine crabmeat and next 6 ingredients in a 
  bowl, stirring gently. Stir in vegetable mixture. Top each shrimp with 3 
  tablespoons crabmeat mixture; sprinkle with paprika. Drizzle 1/4 cup 
  butter over top. Bake, uncovered, at 350 for 20 minutes. Broil 5 1/2 
  inches from heat (with electric oven door partially opened) 6 minutes, 
  basting twice with pan drippings.