*To butterfly shrimp, carefully peel shrimp leaving last joint of tail on. De-vein shrimp by splitting tail all the way to last joint. Cut through tail 3/4 of the way, remove vein. Set aside in a bowl covered with ice.
In a Dutch oven, melt margarine over medium heat. Saute vegetables until tender, flake crabmeat. Season lightly with salt and pepper. Add to vegetable mix. Continue to cook for 15 minutes with the lid on. Add 3/4 cup bread crumbs mixing in with crabmeat and vegetable mix. Mix well, then set aside to cool. Remove shrimp from ice, with a tablespoon, scoop a spoonful of crabmeat. Fill the slits of shrimp all the way to the last joint of tail (amount of crabmeat varies with size of shrimp). Dip shrimp in egg, roll in bread crumbs, place on waxed paper. Fry in hot oil until golden brown. (To eliminate additional fatty oils, spray stuffed breaded shrimp with butter flavored non-stick spray). Bake at 350F for 15 to 20 minutes or until golden brown.
Stuffed shrimp may be frozen prior to cooking for use at some other time. If well sealed, they will hold well in the freezer.
Cajun Country -- New Iberia, Louisiana