Ingredients
1
medium Granny Smith apple, chopped (1 cup)
1
large garlic clove, chopped
2/3
cup extra-virgin olive oil
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
Directions
2.
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.
4.
Gently stir together crab, mango, apple, cilantro, and 6 tablespoons dressing, then season with salt.
5.
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.
7.
Dressing may be made 1 day ahead and chilled, covered.
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