Instructions
Toast the almonds in a preheated 375 degree oven for , or until they have browned lightly.
Remove nuts and set aside.
Rinse the crabs under cold water, then dry them gently with paper towelling.
Dredge the crabs in flour and shake off the excess.
Heat the butter and oil in a lahre skillet.
When the butter has melted and the foam subsided, add the crabs to the pan.
Cook over moderate heat for , turning the crabs occasionally, or until crabs are almost completely cooked through.
Add the parsley and toasted nuts and cook another half minute.
Remove crabs to a serving dish and keep them warm.
Add lemon juice to the pan and cook, stirring vigorously to scrape up bits and pieces of food that have stuck to the bottom of the pan, for .
Pour sauce over crabs and serve.