Crabmeat, Apple, and Mango Salad on Cumin Apple Chips
An elegant layered salad combining sweet and savory flavors with jumbo lump crabmeat, Granny Smith apples, and mango, served on crispy cumin-spiced apple chips with a tangy apple-shallot vinaigrette.
Ingredients
- •1 medium Granny Smith apple
- •2 tablespoons chopped shallot
- •1 large garlic clove
- •2 tablespoons cider vinegar
- •¾ teaspoon salt
- •⅔ cup extra-virgin olive oil
- •1 lb jumbo lump crabmeat
- •½ large firm-ripe mango
- •1 medium Granny Smith apple
- •⅓ cup chopped fresh cilantro
- •18 pieces Cumin apple chips
Cooking Instructions
- 1.
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.
5 min
- 2.
Gently stir together crab, mango, apple, cilantro, and 6 tablespoons dressing, then season with salt.
5 min
- 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.
10 min
