| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Cajun |
Main dishes, Game |
1 |
Servings |
INGREDIENTS
| 4 |
|
Alligator Filets |
| 1/4 |
c |
Margarine |
| 1/2 |
c |
Onions; diced |
| 1/4 |
c |
Bell pepper; diced |
| 1/4 |
c |
Celery; diced |
| 1 |
ts |
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 |
INSTRUCTIONS
STUFFING
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.
Recipe By : Cajun Country Recipes
Posted to EAT-L Digest 13 October 96
Date: Mon, 14 Oct 1996 05:05:19 -0400
From: Bill Spalding <billspa@ICANECT.NET>
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