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Preheat the oven to 400°F and place rack in middle position.
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To prepare the shrimp, lightly cut down the back to remove the shell. Keep the tails on. After removing the shells, cut a little bit deeper to butterfly the shrimp. Rinse under water and remove the dark line that runs down the back of the shrimp. Set aside.
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In a mixing bowl, add the crab meat, a tablespoon of parsley, hot pepper flakes, garlic, two ounces of butter (half a stick), salt and black pepper and mix together until fully combined. Sprinkle in 1/4 cup of breadcrumbs and continue to mix. If too wet, add more breadcrumbs.
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Rub a tablespoon of butter onto the bottom of a baking dish or gratin dishes. Leave the remaining butter chunks in the dish. This is so the shrimp do not stick to the bottom of the dish.
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Lay the butterflied shrimps flat on a cutting board. Divide the crab meat mixture into six equal parts and place on top of each shrimp. Pick up a shrimp and pack the crab meat onto the top of the shrimp by pressing the crab meat into the shrimp. Place onto the baking dish. Repeat with each shrimp.
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Sprinkle the stuffed shrimps’ with some breadcrumbs and top off with small bits of butter.
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Place the baking dish into the oven and bake for fifteen minutes until golden brown on top.
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Remove from the oven and serve. Salute and cin cin!
