Crab Stuffed Leeks
- 2 thick leeks
- 5/6 cup water
- 1 teaspoon gelatin
- 1/2 chicken bouillon cube
- 2 tablespoons fresh cream
- 1 tablespoon mayonnaise
- dash sugar
- 3 1/2 ounces crabmeat, cooked and shredded
Cut the leeks 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 leek pieces. Refrigerate the remaining gelatin mixture for about 2 hours. When chilled, spread it over a serving plate, and arrange the stuffed leeks on top.