*  Exported from  MasterCook  *
 
                          Alligator Grand Chenier
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Alligator Filets
                         ***STUFFING***
      1/4  cup           Margarine
      1/2  cup           Onions -- diced
      1/4  cup           Bell pepper -- diced
      1/4  cup           Celery -- diced
    1      teaspoon      Salt
      1/2  teaspoon      Cayenne pepper
      1/4  teaspoon      Black pepper
      1/2  teaspoon      Garlic powder
    1      cup           Water
    2                    Chicken bouillon cubes
    2      teaspoons     Parsley -- chopped
      1/4  cup           Scallions -- chopped
    1 1/2  cups          Bread crumbs from day old bread
    1                    Egg
    1      pound         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
 
 
 
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