Soft Shell Crabs with Farro Salad

Ingredients

• 1/2 cup unsweetened pineapple juice
• 2 fresh hot red chiles, seeded and minced
• 1 tablespoon plus 1 1/2 teaspoons minced fresh ginger
• 2 tablespoons chopped cilantro
• 2 tablespoons thick coconut cream, spooned from the top of a chilled can of unsweetened coconut milk
• 1/4 cup olive oil
• 4 jumbo soft-shell crabs (about 3 ounces each)
• 1 cup farro
• 1/2 cucumber—peeled, seeded and finely diced
• 1/2 red bell pepper, finely diced
• 1 Hass avocado, finely diced
• 6 slices smoked bacon
• 5 tablespoons fresh lime juice
• 2 tablespoons chopped basil
• Salt and freshly ground pepper
• Four 1 1/2-inch-thick slices red or yellow watermelon, peeled
• Turbinado or granulated brown sugar
• 1 teaspoon unsalted butter
• 2 tablespoons vegetable oil

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