In a medium-size bowl, blend together the sour cream, mayonnaise, lemon juice, basil, chives, hot pepper sauce, salt, and pepper. Carefully fold in the crabmeat; cover with plastic wrap and refrigerate for approximately 1 hour.
When ready to serve, divide the crab mixture into fourths.
On four (4) individual serving plates, lay down 1 tomato slice and top with some prepared crab mixture. Repeat the layering with the remaining tomato slices and crab mixture. Drizzle with a little olive oil over the top and around each stack.
Makes 4 servings.
* Dungeness Crab, Lump crab, or backfin blue crabmeat may be used. Buy the very best and freshest crabmeat you can afford
Crab and Tomato Napoleon Recipe: https://whatscookingamerica.net/Seafood/CrabTomatoNapoleon.htm