In a mixing bowl, combine lump crab meat, fresh lemon juice, chopped cilantro, mayonnaise, Dijon mustard, paprika, Old Bay seasoning, Creole seasoning, pepper, salt, and the stovetop herb stuffing. Gently fold until mixed and refrigerate for about 30 minutes.

Peel the jumbo shrimp, leaving the tails intact. Rinse under cold water and pat dry. Butterfly each shrimp to create a pocket for the filling.

Form the chilled crab mixture into small balls and fill each butterflied shrimp, pressing gently but securely.

Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil. Arrange stuffed shrimp in a single layer, brush with melted butter, and sprinkle paprika. Bake for 13-15 minutes until pink and golden.

Once baked, let the shrimp cool slightly before serving on a platter garnished with lemon wedges and herbs.