Cut off tops of cherry tomatoes to make small caps and scoop pulp from bottoms with a small spoon.
In a medium bowl, blend cream cheese, sour cream, sherry, and salt. Stir in remaining ingredients except parsley. Fill tomatoes with crab mixture.
Stick toothpicks into centers of caps and stick securely into filled tomatoes. Garnish with tiny sprigs of parsley and refrigerate until serving time. Will hold several hours.