3/4 cup of cooked and flaked crab (100 g)
1/4 cup of finely chopped onion (90 g)
1/4 cup of mayonnaise
1 tablespoon of soup broth
1 tablespoon of finely chopped scallions
1 tablespoon of fresh or canned green pepper, finely chopped
to taste with salt and black pepper
1 tablespoon of flavorless gelatin
1 pumpkin (about 400 g), approximately 20 cm long
3/4 cup of cooked and flaked crab (100 g)
1/4 cup of finely chopped onion (90 g)
1/4 cup of mayonnaise
1 tablespoon of soup broth
1 tablespoon of finely chopped scallions
1 tablespoon of fresh or canned green pepper, finely chopped
to taste with salt and black pepper
1 tablespoon of flavorless gelatin
1 pumpkin (about 400 g), approximately 20 cm long
Mix all the filling ingredients together
With a fork, make cuts along the length of the pumpkin's skin
Cut the pumpkin into slices about 0.5 cm wide
Make sure they're well-dried with paper towels
Place 1 tablespoon of the crab mixture on each slice
Garnish with a small cooked crab and fresh parsley or thyme leaves
Refrigerate until serving time
Make approximately 40 slices.
