Alligator Grand Chenier

Title:
Alligator Grand Chenier

Yield:
1 Servings

Categories:
Main
Dishes,
Game




Ingredients:





     4    Alligator Filets





----------------------------------STUFFING----------------------------------


   1/4 c  Margarine


   1/2 c  Onions; diced


   1/4 c  Bell pepper; diced


   1/4 c  Celery; diced


     1 ts Salt


   1/2 ts Cayenne pepper


   1/4 ts Black pepper


   1/2 ts Garlic powder


     1 c  Water


     2    Chicken bouillon cubes


     2 ts Parsley; chopped


   1/4 c  Scallions; chopped


 1 1/2 c  Bread crumbs from day old


          -bread


     1    Egg


     1 lb 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


 


 Posted to EAT-L Digest 13 October 96


 


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


 


 From:    Bill Spalding