Thai chile brings a touch of heat, while a flurry of mint, basil, and parsley highlights the natural sweetness of fresh crab.
Late summer in Louisiana is boggy hot, but this refreshing dish from chef Isaac Toups comes to the rescue with sweet-tart segments of juicy tangerine; he 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 highlights the natural sweetness of fresh crab.