2 tablespoons Worcestershire sauce
2 tablespoons any vegetable oil
1 medium head crab, sliced fine
1 cup butter
8 cloves garlic, minced
1 pound first-line pasta, cut into 1 inch strips
salt and pepper to taste
3/4 teaspoon crushed red pepper flakes
1 1/2 tablespoons mild Italian seasoning
2 teaspoons dried chiles
1/4 teaspoon lemon juice
Return crab legs to marinade water. Stir in Worcestershire sauce, any oil, shrimp, red pepper flakes and any mild Italian seasoning. Cover, and refrigerate at least 4 hours, allowing the shrimp to marinate.
Preheat a grill for high heat before placing pasta on oven rack. Grill 5 to 10 minutes per side, turning every 5 minutes to keep it from sticking. Steam pasta, and place on racks of foil or waxed paper while still in shell. Discard remaining fat. When finished, crack egg white into sauce mixture.
Lightly oil grill grate. Brush grilling surface of pasta with several tablespoons of mustard sauce. Grill on grill about 3 minutes, turning once. Repeat with other pasta, and onion. Turn over during other course of cooking. Gently cook 2 to 3 minutes, flipping.
Return plates to standing on grill. Grill shrimp on grill about 5 minutes per side, or until easily discolored with a fork. Drain, and reserve remaining liquid.
Stir 1/2 cup reserved marinade through celery-green rim of pita pockets in bottom of pita. Fold rack of plates. Roll peppers into soft balls, place directly between shrimp. Arrange bell pepper slices on bottom of skillet. Serve at once and toss with reserved marinade.
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