Crabmeat, Apple, And Mango Salad On Cumin Apple Chips
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
56
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Shallot (chopped)1 large
Garlic (clove, chopped)2 tbsps
Cider Vinegar3 tsp
Salt2 cup
Extra-Virgin Olive Oil450 g
Jumbo Lump Crabmeat1 cup
Cilantro (chopped fresh)Directions:
1
Make salad: Gently stir together crab, mango, apple, cilantro, and 6 tablespoons dressing, then season with salt
2
Make dressing: Purée apple, shallot, and garlic with vinegar and salt in a blender, scraping down sides several times, until very smooth
3
With motor running, add oil in a slow stream, then blend until emulsified and very smooth, about 30 seconds
4
Purée apple, shallot, and garlic with vinegar and salt in a blender, scraping down sides several times, until very smooth
5
With motor running, add oil in a slow stream, then blend until emulsified and very smooth, about 30 seconds
6
Just before serving, put 1 apple chip on each of 6 plates and top each chip with about 3 tablespoons crab salad
7
Layer with another chip and another 3 tablespoons crab salad, then top each stack with 1 more chip
8
Drizzle plates with some of remaining dressing and serve immediately
9
Gently stir together crab, mango, apple, cilantro, and 6 tablespoons dressing, then season with salt
10
Just before serving, put 1 apple chip on each of 6 plates and top each chip with about 3 tablespoons crab salad
11
Layer with another chip and another 3 tablespoons crab salad, then top each stack with 1 more chip
12
Drizzle plates with some of remaining dressing and serve immediately