Heat the butter and olive oil in a saute pan with the almonds and garlic. Add the parsley and season with salt and pepper.
Unwrap the Brie and heat in a microwave for 11/2 minutes. Pour the garlic -almond mixture over the brie and serve with apple slices and toasted bread.
For the vinaigrette, combine the first 4 ingredients in a bowl. Add the vinegar and salt and let stand for 10 minutes. Add the olive oil and season with pepper; mix well.
For the salad, cut the larger tomatoes into bite-size pieces. Combine the tomatoes in a salad bowl and toss to mix. Chill until serving time.
Add the vinaigrette to the tomato mixture and toss to mix well. Spoon onto serving plates and top with cucumber and basil.
Combine the first 10 ingredients in a food processor; process until smooth. Add to craw claws. Marinate 2 hours or more in the refrigerator.
Drain crab claws, reserving the marinade. Arrange crab claws on a serving plate and top with reserved marinade.