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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']

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.
Gently stir together crab, mango, apple, 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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