Instructions: Place the green onion, green bell pepper, celery heart and parsley in the bowl of a food processor and process until well minced. In a small saucepan over medium heat, melt the butter and saute the minced vegetables for 2 minutes. Whisk the chicken broth and cornstarch together in a small bowl and then whisk into the vegetables.

Add the mustard, vinegar, hot chili sauce and Worcestershire sauce and whisk to combine the ingredients. Bring the sauce to a boil and cook for 1 minute while whisking. Remove from the fire and cool. Stir in the crabmeat and refrigerate.

Preheat the broiler.

Lay the shrimp on a buttered broiler pan and stuff 1-teaspoon full of crab stuffing onto each shrimp. Sprinkle with breadcrumbs. Melt the butter and chili sauce together and drizzle over the shrimp.

Broil about 4 minutes, until the shrimp are cooked through. The stuffed shrimp may also be cooked in a preheated oven on the top rack for about 5 minutes, until cooked through.

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