Softshell Crab and Basil

Yield:	4 Servings
Categories:	Seafood, Shellfish

1/4	c	Low-fat margarine; melted
1/2	ts	Extra virgin olive oil
3	tb	Fresh basil leaves; minced
2	tb	Fresh parsley; minced
1/8	ts	Cayenne pepper
12		Softshell crabs
1/4	c	Sliced almonds; plus 3 tablespoons
		Basil leaves