Description
A refreshing cold crab spaghetti dish tossed in a zesty tangerine-mustard vinaigrette, perfect for warm weather.
Ingredients
Scale
- 8 ounces spaghetti
- 1 pound lump crab meat
- 1/4 cup tangerine juice
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced green onions
- 1/4 cup tangerine segments
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water.
- In a bowl, whisk together tangerine juice, Dijon mustard, and olive oil until well combined.
- In a large mixing bowl, combine the cooked spaghetti, crab meat, parsley, green onions, and tangerine segments.
- Pour the vinaigrette over the spaghetti mixture and toss gently to combine.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the vinaigrette.
- This dish can be made a day in advance for better flavor.
- Serve with additional tangerine segments for garnish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cold
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Cold Crab Spaghetti, Tangerine-Mustard Vinaigrette, Seafood Pasta, Summer Recipes