Instructions: Bring the Boursin cheese to just room temperature. While the cheese is warming, cut the round bottoms of the cherry tomatoes. This way they will sit up on the "Bud" end. Then hollow out the tomatoes with the end of a spoon or small knife.

Once the cheese is softened, add the drained crabmeat and blend. Add enough sour cream to make a dip like consistency, about a third cup. Add seasonings and mix. Then, using a pastry bag with a large tip, fill the cherry tomatoes and chill.

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