Alligator Grand Chenier
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Alligator Grand Chenier
Last updated 6/12/2012 12:42:03 AM. Recipe ID 964. Report a problem with this recipe.
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      Title: Alligator grand chenier
 Categories: Main dishes, Game
      Yield: 1 Servings
      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
      1    Egg
      1 lb 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 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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Recipe ID 964 (Apr 03, 2005)

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