Make the Parmesan substitute: Pulse the Brazil nuts and one garlic clove in a food processor and pulse until fluffy, fine bits form.
In an oven-proof glass bowl or small casserole dish, combine the crab, chopped garlic, chopped jalapeño, mayo, hot sauce, Worcestershire sauce, and Parmesan substitute. Stir until well combined. Add sea salt to taste if needed.
Heat a small skillet over medium heat. Add 1 tbsp ghee or coconut oil and almond meal. Stir constantly until the almond meal turns golden brown and toasty. Resist the temptation to walk away because it will go from yummy and brown to burned in seconds.
Top the crab mixture with the almond meal crumbs. Bake for 30 minutes until bubbly and hot.