Crabmeat, Apple, and Mango Salad on Cumin Apple Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 40 min Start to finish: 2 1/2 hr 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 |
Directions:
1. Make dressing: 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.
2. Make salad: Gently stir together crab, mango, apple, cilantro, and 6 tablespoons dressing, then season with salt.
3. 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.
4. Cooks' note: Dressing may be made 1 day ahead and chilled, covered.
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