The soft shell crab is marinated in a puree of smoked coconut milk and lovage. It is dredged in flour and fried in a blend of smoked tallow and rice bran oil. The honeydew melon is vacuum sealed and topped with a mosaic of fava beans and smoked coconut milk puree. A few dollops of smoked coconut milk puree and needles of saltwort complete the dish. In composing the dish we found the small legs did not make it into the finished presentation. It led to a conversation about a pre-course, post course or even a side dish to compliment the body of the crab. The little legs were crispy and smokey an ideal ingredient for a Japanese hand roll. Since the season is just beginning we have some time to work through our thoughts.