Season the flour with Essence. Season the crabs with Essence. Dredge the crabs in the flour, coating evenly. In a saute pan, over medium heat, heat the oil. Add the crabs, top side down. Cook for about 2 minutes, then turn them over and cook about 2 minutes more, or until golden. Remove from the heat. Transfer the crabs to a warm platter. In another saute pan, over medium heat, melt the butter. Add the almonds and shaking the pan back and forth, lightly toast them. Add the Worcestershire, lemon juice, parsley, and green onions. Stir for 1 minute. Remove from the heat. Season with salt and pepper. Stir in the cream. Spoon the sauce over the crabs and serve.
Yield: 2 servings