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1
In a small saucepan, boil the pineapple juice until reduced to 2 tablespoons, about 15 minutes.
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2
Transfer to a large bowl.
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3
Stir in the chiles, 2 teaspoons of the ginger, the cilantro, coconut cream and 1 tablespoon of the olive oil.
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4
Add the crabs and refrigerate.
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5
In a medium saucepan of boiling salted water, cook the farro until just tender, about 15 minutes; drain.
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6
Transfer the farro to a large bowl and add the cucumber, bell pepper and avocado.
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7
In a medium skillet, cook the bacon over moderate heat until lightly crisp.
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8
Pour off all but 2 tablespoons of the bacon fat from the skillet.
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9
Cut the bacon into thin strips and add it to the farro.
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10
In a small bowl, combine the lime juice with the remaining 3 tablespoons of olive oil, the remaining 2 1/2 teaspoons of ginger and the basil and season generously with salt and pepper.
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11
Pour the dressing over the farro and toss.
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12
Heat the reserved bacon fat in the skillet until almost smoking.
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13
Coat the watermelon with turbinado sugar.
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14
Add the butter to the skillet, then add the watermelon and cook over high heat until well browned, about 2 minutes per side.
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15
In a large skillet, heat the vegetable oil over moderately high heat.
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16
Remove the crabs from the marinade and season with salt and pepper; saute until cooked through, about 3 minutes per side.
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17
Spoon the salad onto plates, set the crabs on top and garnish with the caramelized watermelon.
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18
Serve at once.
