In a large skillet heat the olive oil over medium heat, add the garlic and ginger and sauté until they are very caramelized but not burnt. Add the orange juice, brown sugar, fish sauce and Sambal to the garlic ginger mixture. Allow the mixture to cook over low heat, reducing by approximately half or until it makes a syrupy glaze. Allow the mixture to cool completely and reserve.

Bring a large pot of water to a boil. Add Dungeness crab and cook for 12-15 minutes. Remove the crab with tongs and plunge immediately into a bowl of ice water. Once cooled enough to handle, remove the top shell and clean out the insides of the crab. Cut in between the leg sections so you have 8 leg/body pieces. Using the backside of a heavy chef’s knife, gently hit the crab in a couple spots per leg to crack the shell which will allow the sauce to permeate the meat during cooking. Toss the crab sections in the rice flour, dusting off the excess and set aside. Heat the oil in a large ovenproof sauté pan. Add the crab pieces and brown well on both sides. Add a cup or so of the Angry Crab Sauce and toss to coat the crab. Place the crab into a 350-degree oven and allow to roast 5-8 minutes or until the crab is heated through. Transfer to a serving platter and enjoy with a glass of Chateau Ste. Michelle Cold Creek Vineyard Riesling, plenty of cold beer or a great Gewürztraminer!