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 ==
# 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.
# 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 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.
# 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.
Category:Cathy's Recipes
Category:Japanese Meat Dishes
Category:Leek Recipes
Category:Gelatin Recipes
Category:Crab Recipes