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Light the grill 30 to 40 minutes before cooking.
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Cut the bacon into 3/8-inch-thick slices, and then cut each slice in half, into 4-inch lengths.
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Stir the mustard and creme fraiche together in a small bowl.
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Taste for seasoning.
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The mixture usually doesnt need salt.
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To clean the crabs, use scissors to remove the gills, then the pouch, and then the eyes.
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Dredge the crabs in the flour.
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Season them with some pepper.
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(In my experience, they dont usually need salt.)
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When the coals are broken down, red, and glowing, place the bacon on the grill and cook 2 to 3 minutes on each side, rotating often, until its tender and a little crisped.
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If the fire flares up under the bacon, move the slices to the sides of the grill, away from the direct heat.
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Transfer the bacon to a paper-towel-lined baking sheet.
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Slice half the cornbread into 1/2-inch-thick pieces and butter them lightly.
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(You will not need the other half of the cornbread for this recipe.)
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Place the cornbread on the grill and cook, rotating a few times, to brown nicely on both sides without burning.
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Meanwhile, heat two large saute pans over high heat for 1 minute.
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Pour 1/4 inch vegetable oil into the pans.
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Heat the oil until it shimmers and is not quite smoking.
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Turn the heat down to medium, and carefully lay the crabs in the pan, soft-shell side down.
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Cook the crabs over medium heat 5 to 7 minutes.
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Do not shake the pan or move the crabs.
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When the first sides are crisp, turn the crabs over and cook another 3 minutes or so, until the crabs are cooked through.
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Peek under the shell to check that the flesh is opaque.
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Remove the crabs to a paper towel-lined baking sheet.
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Place the grilled cornbread on a large platter.
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Scatter the arugula over the cornbread, and top with the grilled bacon.
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Spoon the lima bean salad over and around the cornbread and bacon.
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Arrange the crabs on top, and dollop each one with mustard creme fraiche.
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To cook the lima beans: Heat a medium saucepan over high heat for 1 minute.
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Swirl in 2 tablespoons olive oil, and add the onion, garlic, and thyme.
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Saute over medium heat 3 to 4 minutes, until the onion is translucent.
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Add the beans, and cook a few minutes, stirring often to coat the beans with the onion and oil.
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Season with salt and pepper, and add enough water to cover the beans by a few inches.
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Simmer 5 to 7 minutes, until the beans are just tender.
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Cool and store the beans in the cooking liquid.
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To make the salad: Combine the shallots, lemon juice, and 1/4 teaspoon salt in a small bowl.
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Let sit 5 minutes.
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Whisk in 5 tablespoons olive oil.
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Drain the cooled beans well and toss them with this vinaigrette and a pinch of salt and pepper.
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Taste for seasoning and stir in the herbs.
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Preheat the oven to 400F.
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Heat a 10-inch cast-iron pan over medium heat for 1 minute.
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Add 8 tablespoons (1 stick) butter and cook 4 to 5 minutes, swirling the pan often, until the butter browns and smells nutty.
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Turn off the heat.
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Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
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Make a well in the center of the dry ingredients.
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Whisk together the eggs, buttermilk, and honey in another bowl.
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Pour the liquid into the well, and whisk until just combined.
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(Dont overwork the batter.)
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Fold in the brown butter.
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Return the cast-iron pan to the stove over medium-high heat.
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Swirl in the remaining 2 tablespoons butter, and when it foams pour the batter into the pan.
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Transfer the pan immediately to the oven, and bake 25 to 30 minutes, until golden brown and set.
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Fine-milled Wondra flour helps to get a really delicate and crisp crust on the crabs.
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It is available at most supermarkets.
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Substitute all-purpose flour if you cant find it.
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To prepare for this dish you can cut the bacon, cook the lima beans, bake the cornbread, and make the mustard creme fraiche all ahead of time.
