Alligator Grand Chenier Recipe

• 4 x Alligator filets
• 1/4 c. Margarine
• 1/2 c. Diced onions
• 1/4 c. Diced bell pepper
• 1/4 c. Diced celery
• 1 tsp Salt
• 1/2 tsp Cayenne pepper
• 1/4 tsp Freshly-grnd black pepper
• 1/2 tsp Garlic pwdr
• 1 c. Water
• 2 x Chicken bouillon cubes
• 2 tsp Minced fresh parsley
• 1/4 c. Minced scallions
• 1 1/2 c. Bread crumbs from day old bread
• 1 x Egg
• 1 lb Dark crabmeat

1. Carefully lb.
2. alligator filets into hand-size rectangles, without tearing meat.
3. Lightly season with salt and cayenne pepper.
4. Set aside.
5. In a large skillet, heat margarine and saute/fry onion, bell pepper and celery till tender.
6. Add in salt, pepper and garlic to mix and stir.
7. Dissolve bouillon cubes in water, add in to mix and boil for 3 min.
8. Remove from heat.
9. Stir in remaining ingredients, carefully folding in the crabmeat last.
10. Spoon stuffing onto alligator filets and fold over "omelet-style."
11. Secure edges with toothpicks if you like.
12. Grill in a pre-heated 350 degree lightly-greased skillet.
13. Serve plain or possibly with your favorite seafood sauce.
14. This recipe yields 4 servings.

alligator filets, margarine, onions, bell pepper, celery, salt, cayenne pepper, freshlygrnd black pepper, garlic, water, chicken, fresh parsley, scallions, bread crumbs from, egg, crabmeat

Taken from cookeatshare.com/recipes/alligator-grand-chenier-63458 (may not work)