To butterfly shrimp: Split shrimp down bottom center to tail, being careful not to cut through. Spread and flatten shrimp as much as possible. Set aside.

In a large skillet, melt one tablespoon of butter. Add onions, celery, and green peppers; cook until softened, about four minutes. Add parsley and garlic; cook, stirring, for one minute. Remove from heat. Cool.

Mix breadcrumbs, sour cream, Tabasco, mustard, Worcestershire, lemon juice, cayenne, one egg, and Creole seasoning; stir until well blended. Stir in vegetables; gently fold in crab, keeping lumps as whole as possible.

Stuff reserved shrimp generously, making sure to coat shrimp all over, leaving just the tail sticking out.

Roll shrimp in flour; dip into egg wash made with remaining eggs and milk.  Then, dredge in flour again.  

Pan-fry in hot oil until golden brown.  Serve with fresh cut fries, tartar sauce, and lemon wedges.