Wash the seafood, drain well and mix with the crabs. Sprinkle with lemon juice and Worcestershire sauce, season with salt and pepper and let stand in the refrigerator for 10-15 minutes. Briefly scald the tomatoes, peel, seed and dice. Finely chop the onion and sauté in hot olive oil until translucent. Finely chop the garlic cloves and add them to the sliced spring onions and sauté until translucent as well. Add the diced tomatoes with the marinated seafood and saute for about 4-5 minutes. Pour the tomato sauce and finally season with salt and pepper.
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