Food & Wine USA - (08)August 2020

44 AUGUST 2020

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Cold Crab Spaghetti

ACTIVE 5 MIN; TOTAL 15 MIN; SERVES 2

Late summer in Louisiana is muggy and

hot; this refreshing dish from chef Isaac

Toups comes to the rescue with sweet-tart

segments of juicy tangerine and a creamy,

balanced sauce brought together with a

touch of Dijon. Thai chile adds spice, while

a flurry of mint, basil, and parsley highlight

the natural sweetness of fresh crab.

2 Tbsp. extra-virgin olive oil

1 Tbsp. sherry vinegar

1 tsp. grated lemon zest plus 1 tsp.

fresh lemon juice (from 1 lemon)

1 tsp. Dijon mustard

1 / 2 tsp. kosher salt, plus more to taste

2 cups cooked spaghetti (from 3 oz.

uncooked spaghetti), chilled

1 Tbsp. chopped fresh flat-leaf

parsley

1 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh mint

1 small fresh Thai chile (seeded, if

desired), minced

8 oz. fresh jumbo lump crabmeat,

drained and picked over

1 /^2 cup tangerine segments

1 / 4 cup trout roe (optional)

1. Whisk together oil, sherry vinegar,
   lemon zest and juice, Dijon, and salt in a
   large bowl until creamy.


2. Add spaghetti, parsley, basil, mint, and
   Thai chile to vinaigrette. Gently stir until
   spaghetti is evenly coated. Add crabmeat
   and tangerine segments, and gently stir
   until well combined. Cover and chill 10
   minutes. Toss once before serving. If
   desired, garnish with trout roe. —ISAAC
   TOUPS, TOUPS’ MEATERY, NEW ORLEANS
   MAKE AHEAD Pasta can be assembled
   and refrigerated up to 3 hours ahead.
   WINE Fresh, bright Provençal rosé: 2019
   M de Minuty

Use Your Noodles

These chilled

dishes, inspired by

our favorite chefs,

are a refreshing

antidote to the heat

of high summer.

CHEF-INSPIRED