Naganegi stuffed with Crabmeat

Naganegi Stuffed with Crabmeat Ingredients:

* 2 thick naganegi (or leeks) * 5/6 cup (200cc) water * 1 teaspoon gelatin * 1/2 chicken bouillon cube * 2 tablespoons fresh cream * 1 tablespoon mayonnaise * dash sugar * 3 1/2 ounces (100g) crabmeat, cooked and shredded

Serves 6 Directions

Cut the naganegi into 1 1/2 inch (4 cm) lengths, and add to a saucepan of boiling water for 6 to 7 minutes, until they are slightly soft. Drain and cool. When cool, push out and remove the centers, leaving only about 2 layers of skin.

Combine the water, gelatin, and bouillon cube in a small microwave-safe bowl, cover, and microwave for 1 minute. Take out 2 2/3 tablespoons (40cc) of the gelatin liquid and place it in a separate small mixing bowl, add the fresh cream, mayonnaise, sugar and crabmeat, and mix. Set this bowl into a larger bowl of ice to chill.

When the mixture has jelled, use it to stuff the naganegi pieces. Refrigerate the remaining gelatin mixture for about 2 hours. When chilled, spread it over a serving plate, and arrange the stuffed naganegi on top.

Contributed by:

 * Catsrecipes Y-Group