Preheat oven to 400°F.
Heat a small skillet over medium heat with 1 tablespoon of EVOO and 1 tablespoon of butter. When the oil/butter mixture melts, add celery, onion and red bell pepper, and cook for about 5 minutes. Add the crab meat and season with 1 teaspoon of thyme or poultry seasoning, paprika, salt and pepper. Fold the diced, toasted bread into the pan. Add parsley, and remove from heat.
Brush a baking dish with 2 tablespoons of melted butter. Butterfly the shrimp by cutting along the deveining line, into and almost through the shrimp.
Place the open butterflied shrimp in your hand. Pat the shrimp with melted butter and place a rounded spoonful of the crab stuffing onto the shrimp.