Using hors d'oeuvres cutters, cut cheese into 1-1/4- to 1-1/2-inch pieces. Or, using a sharp knife, cut cheese into 1-1/2-inch cubes. Using the small end of a melon baller, hollow out each cheese piece, taking care not to cut through the bottom. Refrigerate removed cheese for another use, such as a souffle, soup, or fondue.
In a small mixing bowl gently stir together the crab meat or imitation crab meat, pesto, and pine nuts. Spoon 1 to 1-1/2 teaspoons crab meat mixture into each cheese piece. Makes 16 pieces.