Crabmeat, Apple, and Mango Salad on Cumin Apple Chips

• 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

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.

apple, shallot, garlic, cider vinegar, salt, extravirgin olive oil, jumbo lump crabmeat, mango, apple, fresh cilantro, cumin

Taken from www.epicurious.com/recipes/food/views/crabmeat-apple-and-mango-salad-on-cumin-apple-chips-105400 (may not work)