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24 large red and yellow cherry tomatoes (1-inch size)

1 small ripe avocado, split, pitted and peeled

Juice of 1/2 lemon

1 tablespoon olive oil

8 drops hot pepper sauce

4 ounces crabmeat

1 tablespoon shallots, finely chopped

1 small clove garlic; peeled and finely chopped

8 sprigs coriander, leaves only, half the leaves chopped

Salt and pepper to taste