1. Remove any shell or cartilage fragments from the crab flesh.

2. In a medium saucepan, melt half of the butter over moderate heat. When the foam disappears, add the crab flesh. Cook for 10 minutes or until it is lightly browned, stirring occasionally with a wooden spoon. Remove the saucepan from the heat.

3. In a small saucepan, melt the remaining butter over moderate heat. Add the almonds and cook for 5 minutes or until they are lightly browned.

4. Add the almonds to the crab flesh. Season with salt and pepper. Taste the mixture and adjust the seasoning if necessary. Stir in the cream, paprika, and parsley. Return the saucepan to high heat and bring the mixture to a boil. Reduce the heat and cook for 3 minutes. Pour into a warmed serving dish and serve immediately.