25 to 30 large shrimp
3/4 stick (6 tablespoons) butter or margarine
6 ribs celery, chopped
1 large onion, chopped
3 bay leaves
1 bunch green onions, chopped
1 bunch fresh parsley, chopped
1 pound crabmeat (lump or claw)
Salt, black and red peppers, to taste
About 3/4 of a medium-size French bread loaf
1 cup seasoned bread crumbs

Peel raw shrimp, leaving tail section on shrimp. Devein and butterfly shrimp. Refrigerate until dressing is prepared.

In medium skillet, saut