Alligator grand chenier
1 Servings
Ingredients
| Quantity | 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 |
Directions
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