Begin by butterflying each shrimp, making a cut along the back while keeping the tail intact. Rinse the shrimp and pat them dry.

In a bowl, crumble the club crackers by hand, ensuring there are some small chunks.

Gently mix the crumbled crackers with the chopped green onion, bell pepper, crab meat, mayonnaise, onion powder, garlic powder, lemon pepper, Old Bay Seasoning, Cajun seasoning, and Dijon mustard. Be careful not to break the crab meat too much.

Shape the mixture into egg-shaped balls. It should be moist enough to hold together but firm enough to maintain its shape.

Place a butterflied shrimp on top of each ball and gently press the shrimp and stuffing together in your palm, keeping the egg shape intact.

In a small bowl, whisk together the eggs, cornstarch, and the zest and juice from half a lemon.

Set up two separate bowls: one with flour and another with breadcrumbs.

Dredge each shrimp ball in the flour, shaking off any excess, then dip it in the egg wash, and finally roll it in the breadcrumbs until fully coated.

Heat the cooking oil in a small pot until it reaches 350°F (175°C).

Fry the shrimp balls in batches of four for 2-3 minutes, or until they are golden brown and crispy.

Once cooked, drain the shrimp balls on paper towels and add a few drops of lemon juice.

Serve the fried shrimp immediately with tartar sauce or remoulade, and add a dash of Tabasco if desired. Garnish with fresh lemon wedges and parsley.