Baked Stuffed Shrimp

24 jumbo shrimp 1 medium onion, minced 1 green pepper, chopped 6 tablespoons butter, divided 1 cup fresh crab meat or 1 (7 1/2 ounce) can 1 teaspoon dry mustard Paprika 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 2 tablespoons mayonnaise 2 tablespoons flour 1 cup milk 1 tablespoon sherry wine, or more Grated Parmesan cheese
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.
Serves 4 to 6.