Remove any pieces of cartilage or shell from the crabmeat. Melt half the butter in a heavy-based
frying pan. Add the crabmeat and cook over medium heat, stirring occasionally, for 10 minutes
or until browned. Remove the pan from the heat and reserve.
Melt the remaining butter in a separate frying pan. Add the almonds and cook over low heat,
stirring occasionally, for 5 minutes or until golden brown.
Stir the almonds into the crabmeat and season to taste with salt and pepper. Stir in the cream
and parsley and bring to the boil. Reduce the heat and simmer for 3 minutes. Transfer to a warmed
serving dish and serve immediately.