Soft-Shell Crabs With Farro Salad

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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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