Crabmeat, Apple, and Mango Salad on Cumin Apple Chips

Ingredients

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

Instructions

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