For the smoked tomato vinaigrette:

1. Cut the tomatoes in half and grill them over a wood fire, skin side down, for 20-25 minutes. For a smokier flavor, cover the tomatoes with a metal bowl.
2. Remove the charred skin and cut into large dice.
3. While the tomatoes are on the grill, slowly simmer the diced onions in the olive oil until translucent then add the shaved garlic and continue to cook for 10-15 minutes or until the garlic begins to smell sweet.
4. Add the diced tomatoes and vinegar to the onion mixture, add salt then take off the heat and allow to cool so the flavors can blend.

For the fennel purée:

1. Wash and thinly slice the fennel bulbs and cook slowly in the butter with the lid on. When the fennel is completely soft, strain from the butter, purée until very smooth, and season with salt.

For the basmati rice:

1. Cook the rice according to the package instructions and allow to cool.
2. Once cool, stir-fry it in a couple of tablespoons of neutral oil, allowing some of the grains to get toasted and crispy and some to remain soft.

To plate and garnish:

1. Reheat the tomato vinaigrette.
2. Spoon the fennel purée into individual serving dishes.
3. Sprinkle with the fried rice, add the blue crab, and top with the hot tomato vinaigrette.
4. Garnish with fennel pollen and torn fennel fronds.