Clay's Kitchen : Cephalopod Recipes (Squid and Octopus Recipes)

Cephalopod Recipes (Squid and Octopus Recipes)

Alligator Grand Chenier

Recipe from: Cajun Country Recipes

4 alligator filets

For the stuffing:
¼ cup margarine
½ cup diced onions
¼ cup diced bell pepper
¼ cup diced celery
1 teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon black pepper
½ teaspoon garlic powder
1 cup water
2 chicken bouillon cubes
2 teaspoons chopped parsley
¼ cup chopped scallions
1½ 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 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 pre-heated 350°F lightly greased skillet. Serve plain or with your favorite seafood sauce.

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