Ingredients
- 4 Alligator Filets
***STUFFING***
- ¼ cup margarine
- ½ cup onions, diced
- ¼ cup bell pepper, diced
- ¼ cup celery, diced
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup water
- 2 chicken bouillon cubes
- 2 teaspoons parsley, chopped
- ¼ cup scallions, chopped
- 1½ cups breadcrumbs from day old bread
- 1 egg
- 1 lb dark crabmeat
Preparation & Cooking Instructions
- 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 preheated lightly greased skillet.
- Serve plain or with your favorite seafood sauce.
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