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 Mayonnaise
1 tb Prepared mustard
2 ts Worcestershire sauce
1/8 ts Ground red pepper
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.