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

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.
2. 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.