Preheat the oven to 375°. Peel the shrimp leaving the tail intact. To butterfly the shrimp, devein them cutting almost all the way through. Rinse and pat dry.
Divide the crab cakes or deviled crab into 12 equal portions. Pat each portion into a ball.
To assemble the stuffed shrimp, open the shrimp like a book and put the cut side down on a baking sheet with the tail up. Place a ball of crab stuffing on the shrimp, and wrap carefully in bacon, seam side down.
In a small bowl combine melted butter, bread crumbs, parsley flakes, and paprika. Put a big pinch of the breadcrumb mixture on top of the bacon, readjusting the tail if needed.
Bake for 35 minutes or until the bacon is cooked and the breadcrumbs are deeply browned. Serve with cocktail sauce and lemon.