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.