Recipe - Alligator Grand Chenier

4 Alligator Filets

STUFFING
One fourth cup Margarine
One half cup Onions; minced
One fourth cup Bell pepper; minced
One fourth cup Celery; minced
1 teaspoon Salt
One half teaspoon Cayenne pepper
One fourth teaspoon Black pepper
One half teaspoon Garlic powder
1 cup Water
2 Chicken bouillon cubes
2 teaspoon Parsley; chopped
One fourth cup Scallions; chopped
1 One half cup Bread crumbs from day old
bread
1 Egg
1 pound Dark crabmeat

Carefully pound alligator filets into handsize rectangles, without tearing
meat. Lightly season with salt and cayenne pepper. Set aside. In a large
skillet, melt margarine and Saute onion, bell pepper and celery until
tender. Add salt, pepper and garlic to mixture and stir. Dissolve bouillon
cubes in water, add to mixture and boil for 3 minutes. Remove from heat.
Stir in remaining ingredients, carefully folding in the crabmeat last.
Spoon stuffing onto alligator filets and fold over "omeletstyle." Secure
edges with toothpicks if desired. Grill in a preheated 350 lightly greased
skillet. Serve plain or with your favorite seafood sauce. Festival:
Carencro Mardi Gras Festival; February 2528, 1995.
Recipe By : Cajun Country Recipes

Posted to EATL Digest 13 October 96

Date: Mon, 14 Oct 1996 05:05:19 0400

From: Bill Spalding billspa@ICANECT.NET