1 tablespoon vegetable oil
1 pound peeled and diced crabmeat
1/4 cup grated Parmesan cheese
1/2 onion, diced
3/4 cup chopped celery
1 egg, lightly beaten
2 sprigs parsley
1 teaspoon French seasoning
1 teaspoon ground black pepper
2 green onions, thinly sliced
Heat oil in a large skillet over medium heat. Add crabmeat, cheese and onion; cook, stirring occasionally, until crabmeat is browned and cheese is melted.
In a small bowl, whisk together egg, parsley, white sugar, lemon zest, salt, almond and pepper. Pour mixture over crabmeat mixture.
Cook, stirring occasionally, until baby shrimp turn from egg and begin to turn white on center of the shrimp. Stir in the French seasoning, pepper and green onions. Cover and simmer for 10 minutes.