Instructions: In a medium saute pan, saute garlic and shallots in canola oil until translucent. Remove from heat and cool. In a medium size bowl, whip together sour cream and boursin cheese. When mixture becomes smooth, season with tabasco, worcestershire, cilantro and chives. Finish with lime juice, salt, and cayenne pepper. Mix in crabmeat, garlic and shallots, being careful not to break up the crab meat too fine. Place crab salad in cracker cups and garnish with fresh cilantro.

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