Crabmeat, Apple, and Mango Salad on Cumin Apple Chips

Name: Crabmeat, Apple, and Mango Salad on Cumin Apple Chips
Yield: 4 servings
Ingredients: 1 1 medium Granny Smith apple, chopped (1 cup); 1 2 tablespoons chopped shallot; 1 1 large garlic clove, chopped; 1 2 tablespoons cider vinegar; 1 3/4 teaspoon salt; 1 2/3 cup extra-virgin olive oil; 1 1 lb jumbo lump crabmeat; 1 1/2 large firm-ripe mango, peeled, pitted, and cut into 1/4-inch dice (1/2 cup); 1 1 medium Granny Smith apple, cut into 1/4-inch dice; 1 1/3 cup chopped fresh cilantro; 1 Cumin apple chips

From the kitchen of Carly

Sweet mango and crisp apple dice fold into tender jumbo lump crab, finished with cilantro and a silky apple-shallot vinaigrette. Stacked on cumin-spiced apple chips, it's elegant enough for company but honest enough to crave on a quiet Tuesday.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 medium Granny Smith apple, chopped (1 cup)
12 tablespoons chopped shallot
11 large garlic clove, chopped
12 tablespoons cider vinegar
13/4 teaspoon salt
12/3 cup extra-virgin olive oil
11 lb jumbo lump crabmeat
11/2 large firm-ripe mango, peeled, pitted, and cut into 1/4-inch dice (1/2 cup)
11 medium Granny Smith apple, cut into 1/4-inch dice
11/3 cup chopped fresh cilantro
1Cumin apple chips

Instructions

Purée apple, shallot, and garlic with vinegar and salt in a blender, scraping down sides several times, until very smooth. With motor running, add oil in a slow stream, then blend until emulsified and very smooth, about 30 seconds.
Gently stir together crab, mango, apple, cilantro, and 6 tablespoons dressing, then season with salt.
Just before serving, put 1 apple chip on each of 6 plates and top each chip with about 3 tablespoons crab salad. Layer with another chip and another 3 tablespoons crab salad, then top each stack with 1 more chip. Drizzle plates with some of remaining dressing and serve immediately.