Beer makes batters better, meat more tender, and sauces more flavorful.
Alligator Grand Chenier
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- #39167
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 alligator fillets
STUFFING
1/4 cup margarine
1/2 cup onions, diced
1/4 cup bell pepper, diced
1/4 cup celery, diced
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup water
2 chicken bouillon cubes
2 teaspoons parsley, chopped
1/4 cup scallions, chopped
1 1/2 cup bread crumbs from day old bread
1 egg
1 pound dark crab meat
directions
Carefully pound alligator fillets 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 crab meat last.
Spoon stuffing onto alligator fillets and fold over "omelet-style." Secure edges with toothpicks if desired.
Grill in a preheated (350 degrees F) lightly greased skillet. Serve plain or with your favorite seafood sauce.
added by
old_magic1
nutrition data
Nutritional data has not been calculated yet.
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