The caramel notes of brown sugar balance the heat of sambal oelek and crushed red pepper.

1 pound pork tenderloin, trimmed
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons sambal oelek or Thai chile paste
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper 
4 garlic cloves, minced
 Cooking spray

Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices. Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill.

Quality crab is easy to recognize. Fresh cooked crab smells fresh, with no hint of ammonia odor. The freshest crabs are alive and frisky. Ask how long they have been in the tank, and choose crabs that have been there less than a week. Discard any crab that dies before you can cook it. Fresh cooked crab has a bright red shell. Any exposed meat should be white and moist, not dried out or yellow.