Simply the Best Crab Salad with Mango

1 garlic clove
1 shallot
1 medium tomato, peeled, seeded, and cut into chunks
About 5 large basil leaves
3 Tbsp extra virgin olive oil
2 Tbsp sherry vinegar
Salt and white pepper, to taste
1 pound picked-over crab
1 mango, peeled and cubed
1 bunch watercress, cleaned

Combine the garlic, shallot, tomato, basil, oil and vinegar in a blender and puree. Add salt and pepper to taste. You may set this dressing aside for 2 or 3 days before using it.

Add enough of the dressing to the crab to moisten it (you will probably not need all of it; use the rest within a day or two as a salad dressing). Taste and correct seasoning, if necessary. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 1 day.)

Serve the crab with the mango, with cumin crisps on a bed of watercress that you have lightly tossed with salt and extra virgin olive oil.

Pair this with Ferrari-Carano Chardonnay.