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    Alligator: Alligator Grand Chenier

    Source of Recipe

    Cajun Country Recipes

    List of Ingredients

    4 Alligator filets

    Stuffing:
    1/4 c Margarine
    1/2 c Onions -- diced
    1/4 c Bell pepper -- diced
    1/4 c Celery -- diced
    1 t Salt
    1/2 ts Cayenne pepper
    1/4 ts Black pepper
    1/2 ts Garlic powder
    1 c Water
    2 Chicken bouillon cubes
    2 ts Parsley -- chopped
    1/4 c Scallions -- chopped
    1 1/2 c Bread crumbs from day old Bread
    1 Egg
    1 lb Dark crabmeat

    Recipe

    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.

 

 

 


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