Crabmeat, Apple, and Mango Salad on Cumin Apple ChipsMiki Duisterhof
Active time: 40 min Start to finish: 2 1/2 hr
Cooks' note:
Dressing may be made 1 day ahead and chilled, covered.
Recipe information
Yield
Makes 6 first-course servings
Ingredients
For dressing
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
For salad
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
Preparation
Make dressing:
Step 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.
Make salad:
Step 2
Gently stir together crab, mango, apple, cilantro, and 6 tablespoons dressing, then season with salt.
Step 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.
