*  Exported from  MasterCook II  *

                         Alligator Grand Chenier

Recipe By     : Cajun Country Recipes
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dishes                      Game

  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  tsp           black pepper
     1/2  tsp           garlic powder
   1      c             water
   2                    chicken bouillon cubes
   2      tsp           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.

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