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1 medium Granny Smith apple, chopped (1 cup) |
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2 tablespoons chopped shallot |
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1 large garlic clove, chopped |
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2 tablespoons cider vinegar |
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2/3 cup extra-virgin olive oil |
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1/2 large firm-ripe mango, peeled, pitted, and cut into 1/4-inch dice (1/2 cup) |
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1 medium Granny Smith apple, cut into 1/4-inch dice |
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1/3 cup chopped fresh cilantro |
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1 tablespoons confectioners sugar |
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1 heaping teaspoon ground cumin |
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1 medium Granny Smith apple |
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TO MAKE CUMIN APPLE CHIPS: - Preheat oven to 200°F and line a large baking sheet with baking pad or parchment.
Sift together confectioners sugar, cayenne and cumin twice to evenly incorporate. Sift half of cumin sugar evenly onto baking sheet.
Cut apple crosswise into very thin round slices (about 1/16 inch thick) with slicer. Arrange 20 of largest slices nearly touching each other on baking sheet, then evenly sift remaining cumin sugar over apples. (Reserve remaining apple slices for another use.)
Bake slices in middle of oven until pale golden and beginning to crisp, about 1 1/2 hours. Immediately peel chips off pad and cool on a rack.
TO MAKE DRESSING: - 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.
TO MAKE SALAD: - Gently stir together crab, mango, apple, avacado, cilantro, and 6 tablespoons dressing, then season with salt.
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.
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