Alligator Grand Chenier

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.