Start by deveining and peeling the deveined shrimp, ensuring to leave the tails on for a beautiful presentation. Carefully butterfly each shrimp by slicing down the back, making sure not to cut all the way through, so they open like a book. Set the prepared shrimp aside on a plate while you move on to marinating.

In a mixing bowl, combine the shrimp with extra-virgin olive oil, Old Bay seasoning, garlic powder, smoked paprika, black pepper, and oregano. Toss the shrimp carefully to ensure they are well coated with the flavorful marinade. Allow the shrimp to marinate for about 10 minutes.

In a separate bowl, mix together the mayonnaise, panko breadcrumbs, grated parmesan, garlic powder, Dijon mustard, onion powder, Old Bay, lemon juice, lemon zest, and fresh parsley until everything is thoroughly combined. Gently fold in the lump crabmeat, taking care not to overmix.

Preheat your oven to 350°F. Take your marinated shrimp and place a generous dollop of the crab filling on each butterflied shrimp. Arrange the stuffed shrimp in a skillet, with the shell side down.

Once your oven is preheated, place the skillet of crab stuffed shrimp inside. Bake for approximately 10 minutes, or until the shrimp is cooked through and opaque. Optionally, switch your oven setting to broil and broil the shrimp for an additional 1-2 minutes.

While the shrimp bake, melt some salted butter in a small saucepan, adding minced garlic and dill. Brush the garlic butter mixture generously over the tops of your crab stuffed shrimp. Garnish with fresh parsley and serve warm.