In a small mixing bowl, combine crab meat, cream cheese, dill, garlic, and parsley. Blend well.
Spoon the mixture into thawed shells.
Spoon cocktail sauce on some or all of the shells (if desired).
Keep the crab shells refrigerated until serving.
On large dinner plate, spread cream cheese to edge of plate. Should be about 1/4 inch to 1/3 inch thick over entire plate. Pour cocktail sauce in center of plate leaving a 1 inch ring around the edge of cream cheese. Make a pile of the shrimp by covering the cocktail sauce.
Arrange crackers by sticking them standing up into the cream cheese ring around the edge. Place them tight like dominos around the entire plate.