Description Edit

Contributed by Catsrecipes Y-Group

  • Serves 6

Ingredients Edit

Directions Edit

  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.
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