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 (100 grams) crab meat, cooked and shredded

Procedure:

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 crab meat, 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. Makes 6 servings.