Ingredients
- 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 cups breadcrumbs from day old bread
- 1 egg
- 1 lb dark crabmeat
Preparation & Cooking Instructions
- 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 sauté 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 preheated lightly greased skillet.
- Serve plain or with your favorite seafood sauce.
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Cajun
Cuisine : Authentic Cajun Recipes from Louisiana's Bayou Country
The magic and mystique behind Lousiana's Cajun (or Acadian) cuisine
are completely revealed in this collection of recipes from the heart
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writes, "Acadian (Cajun) Cuisine is a recipe in itself. For ingredients,
take the classical French cuisine, combine it with Spanish classical
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sometimes couple with seasoning learned from the Choctaws and Chickasaws.
Then be sure to add the ingenuity, the creativity and the keen taste
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