Preheat oven to 350°F. Melt butter in saucepan. On medium heat, sweat the shallots, garlic, celery and poblano pepper in butter about 3–4 minutes or until vegetables are tender. Turn the heat up to high and season with salt and paprika, and add crab stock to deglaze the pan, scraping the bits of caramelized vegetables off the bottom of the pan. Once stock has come to a boil, turn down heat to a slow simmer for 3–4 minutes. Start slowly adding French bread little by little until most of the liquid is soaked up. Remove mixture from heat and set aside. In large bowl mix together crabmeat, dill, parsley, and bread mixture. Stuff into crab shells. Top with Brown Butter Sabayon (recipe follows) and bake at 350°F until tops are browned and stuffing is hot (about 4 minutes).