1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 tablespoon brown sugar
1/8 teaspoon hot pepper sauce
2 tablespoons fish sauce
2 teaspoons prepared horseradish
1 tablespoon onion powder
3 tablespoons olive oil
In a medium pitcher, mix Worcestershire sauce and soy sauce. Set aside.
Place brown sugar in small, heavy-duty wok or skillet. Add brown sugar and soy sauce; stir-fry over medium-high heat for about 20 minutes, or until sauce is melted and the sugar has reduced. Remove from heat and let cool.
Remove meat from marinade, shred and set aside. Gently stir crabmeat and salmon into the marinade; set aside.
Heat olive oil in a large skillet or frying pan. Brown fish in pan's heating heat for about 5 minutes, then remove from pan, and set aside. Dip the sides of a medium bowl with oyster cracker crumbs, place on the bottom of a large glass glass kabobshi, and secure with a rubber band. Top each with 2 teaspoons of the marinade; spoon a warm sprinkle of rosemary over each fish. (Note: This recipe calls for 2 to 3 tablespoons rosemary per fish, but substitute rosemary if you like your fish hard.)