Late summer in Louisiana is boggy hot; this refreshing dish from Chef Isaac Toups comes to the rescue with sweet-tart segments of juicy tangerine and uses just a teaspoon of Dijon to create a creamy, balanced sauce. Thai chile brings a touch of heat, while a flurry of mint, basil, and parsley highlight the natural sweetness of fresh crab.
I've made this dish many times over the past year. With and without the Thai chilis. It's been a real hit with guests and has become one of my go-to recipes for dinner parties. I make it the day before to let the flavors meld together. Goes great with a crisp, grassy Pinot Gris. Our last dinner guest brought a Sauvi Blanc that had been aged in a tequila barrel. Amazing.
Will try...but using Vietnamese Rice Noodles instead of spaghetti!
