Naganegi stuffed with Crabmeat

Description
Contributed by Catsrecipes Y-Group
 * Serves 6

Ingredients

 * 2 thick naganegi (or leeks)
 * ⅚ cup (200 cc) water
 * 1 teaspoon gelatin
 * ½ chicken bouillon cube
 * 2 tablespoons fresh cream
 * 1 tablespoon mayonnaise
 * dash sugar
 * 3½ ounces (100g) crabmeat, cooked and shredded

Directions

 * 1) Cut the naganegi into 1½ inch (4 cm) lengths, and add to a saucepan of boiling water for 6 to 7 minutes, until they are slightly soft.
 * 2) Drain and cool.
 * 3) When cool, push out and remove the centers, leaving only about 2 layers of skin.
 * 4) Combine the water, gelatin, and bouillon cube in a small microwave-safe bowl, cover, and microwave for 1 minute.
 * 5) Take out 2⅔ tablespoons (40 cc) of the gelatin liquid and place it in a separate small mixing bowl, add the fresh cream, mayonnaise, sugar and crabmeat, and mix.
 * 6) Set this bowl into a larger bowl of ice to chill.
 * 7) When the mixture has jelled, use it to stuff the naganegi pieces.
 * 8) Refrigerate the remaining gelatin mixture for about 2 hours.
 * 9) When chilled, spread it over a serving plate, and arrange the stuffed naganegi on top.