Clean and remove heads and shells from shrimp, leaving tails. Split shrimp
and open flat.
Sauté onion and pepper in 4 tablespoons of the butter until soft
but not brown. Add the crab meat, dry mustard, Worcestershire sauce, salt and
mayonnaise. Set aside.
Make white sauce using remaining 2 tablespoons butter, flour and milk. Add
to crab meat mixture along with the sherry. Mix well; stuff the butterflied
shrimp with the crab meat and dot with extra butter.
Sprinkle lightly with Parmesan
cheese and paprika.
Arrange in shallow baking pan and bake at 350 degrees F
for 25 to 30 minutes.