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Crab Stuffed Leeks

This Crab Stuffed Leeks is my family recipe that contains leeks, fresh cream, dash sugar and crab meat.
Posted By: K. Taako
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Prep Time: 10 | Cook Time: 8 | Ready In: 2 hours
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  • 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


Cooking Process:


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.