Alligator grand chenier

Yield: 1 Servings

Measure Ingredient
4 Alligator filets
Stuffing:
¼ cup Margarine
½ cup Onions -- diced
¼ cup Bell pepper -- diced
¼ cup Celery -- diced
1 teaspoon Salt
½ teaspoon Cayenne pepper
¼ teaspoon Black pepper
½ teaspoon Garlic powder
1 cup Water
2 Chicken bouillon cubes
2 teaspoons Parsley -- chopped
¼ cup Scallions -- chopped
1½ cup Bread crumbs from day old
Bread
1 Egg
1 pounds Dark crabmeat

Carefully pound alligator filets into hand-size 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 "omelet-style." Secure edges with toothpicks if desired. Grill in a pre-heated 350 lightly greased skillet. Serve plain or with your favorite seafood sauce. Festival: Carencro Mardi Gras Festival; February 25-28, 1995.

Recipe By : Cajun Country Recipes

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