Crab Meat Lausanne - cooking recipe

Ingredients

1/2 cup butter
3 tablespoons almonds, sliced and blanched
1/2 cup green onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
2 tablespoons parsley, chopped
1 tablespoon lemon juice
1 lb fresh lump crabmeat

Preparation

Melt butter in a large skillet and saute almonds until golden brown.
Add the green onions and seasonings and saute for 3 minutes.
Add parsley, lemon juice, and crabmeat and toss well.
Heat thoroughly and serve.