Combine flour, Mike Anderson's Seasoning, and Cayenne pepper. Lightly batter the fish with the flour mixture.
In a skillet, pan fry the fish fillet in 1 tbsp of butter for 3-5 minutes on each side. Once cooked, place the fillet on a serving dish.
For the sauce:
Melt 5 Tbsp butter in a skillet. Once melted, add lemon juice, almonds, and crabmeat, allow to cook over medium heat, until crabmeat is warm all the way through. Pour over the fried trout, and garnish with green onions.