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.