10 oz. frozen or canned crab, drained
1 tbsp. lemon juice
2 tsp. dill weed leaves, chopped
1 tbsp. fresh chives, snipped
2 tsp. marjoram
Salt and pepper to taste
3/4 c. sour cream
1 cucumber, cubed
4 tomatoes
2 tsp. basil, chopped

Gently mix all ingredients except tomatoes and basil. Chill. Cut tomatoes into rosettes. Sprinkle with chopped basil. Fill with crab mixture and serve.