1 cup                         stone crab meat

30                            vine ripened large cherry tomatoes

1 Tbsp.                       mayonnaise

1 Tbsp.                       sour cream

2 Tbsp.                       finely chopped celery

2 Tbsp.                       finely chopped chives

¼ cup                        finely diced apple

¼ tsp.                        curry

dash                         Tabasco

1                            lemon, juiced

**                           sea salt and freshly ground black pepper

Combine mayonnaise, sour cream, lemon juice, curry and Tabasco.  Fold in crabmeat, celery, chives, and apple.  Season to taste with sea salt and freshly ground black pepper.  Cover.  Set aside.  Chill.

With paring knife, cut tomato 1/4 inch from top (reserve tops).  With small melon baller, carefully scoop out pulp and seeds.  Sprinkle tomato shells lightly with salt.  Drain on paper towel 15 minutes.  Stuff tomato shells with crab filling.  Make sure to mound filling on top.  Cover tomato with reserved top.  (Hat for the tomato).