1 (3 pound) fillet crab
1 (2 ounce) can harissa, crushed and drained
1/2 cup ketchup
1 tablespoon brown sugar
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/4 teaspoon dried onion
1/8 teaspoon cracked pepper
In a medium saucepan, heat tortillas on medium heat until lightly browned. Drain and top with crab, marinated and drained.
Place the marinated and drained fish back in the saucepan, while steaming. Return to a slow boil, then reduce heat to medium-low, cover and simmer 30 minutes.
Lightly butter two 9 inch round baking dishes. Spread marinated fish mixture over the prepared dishes and sprinkle with the lemon marinade. Cover and refrigerate overnight.
While the fish and crab are marinating, preheat an outdoor grill for high heat, and lightly oil grate.
Remove crab from marinade and place on the prepared grill. Grill for about 5 minutes on each side, or until the edge of the fish flakes easily with a fork. Grill for about 5 minutes, then turn and cook for 2 minutes on each side.
Once the fish is cooked, place the crabmeat on the prepared grill, and cook about 5 minutes per side, or until completely cooked. Remove from grill, and allow to cool.
Slice the crabmeat into serving size pieces and serve with crab, crab, shrimp or crabmeat.