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1
Peel shrimp, leaving tails on. Wash, de-vein and cut shrimp down back until they almost lay flat, being careful not to cut completely through. Set aside on paper towels.
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2
In 12-inch skillet over medium heat saute onion, bell pepper, garlic and parsley in 4 tablespoons butter until vegetables are soft and fragrant (not brown) - about 5 minutes.
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3
Add cream, stirring for 3-5 minutes until bubbling. Add crabmeat and mix thoroughly. Add pepper flakes, cayenne, sea salt, 1/2 teaspoon black pepper and 1 cup of bread crumbs and mix thoroughly until cream is completely absorbed. Remove from heat and set aside.
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4
Beat eggs, adding seasoning salt and 1/4 teaspoon black pepper. Spread 1 cup of bread crumbs in flat plate or platter. Working with one at a time, dip shrimp into egg mixture, drain excess, then dip in bread crumbs coating both sides well. Holding shrimp flat in hand, spoon crab mixture into shrimp and pack mixture firmly. Sprinkle top with bread crumbs. Set aside until all shrimp are stuffed.
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5
Heat cooking oil in deep fryer on medium-high until hot. Using a slotted spoon, gently lower 3-4 shrimp into hot oil and cook until shrimp turn pink and top is browned. Set on paper towels to drain excess oil.
