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Ingredients: 4 Alligator Filets 1/4 Cup(s) Margarine 1/2 Cup(s) Onions, diced 1/4 Cup(s) Bell pepper, diced 1/4 Cup(s) Celery, diced 1 Teaspoon(s) Salt 1/2 Teaspoon(s) Cayenne pepper 1/4 Teaspoon(s) Black pepper 1/2 Teaspoon(s) Garlic powder 1 Cup(s) Water 2 Chicken bouillon cubes 2 Teaspoon(s) Parsley, chopped 1/4 Cup(s) Scallions, chopped 1 1/2 Cup(s) Bread crumbs 1 Egg 1 Pound(s) Dark crabmeat Directions: 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.
Check some related videos Similar recipes: Broiled alligator tail with lemon butter sauce LEMON BUTTER: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients, DON'T LET IT BOIL. Let heat through, then serve immediately. Yield: About 1/2 cup BROILED ALLIGATOR TAIL: Lay alligator slices on Alligator sausage and crawfish casserole Mix alligator sausage with remaining ingredients. Place in a covered casserole or pan and cook in preheated 350~ oven for 1 hour. After 30 minutes, stir well and continue cooking for the remaining time. Let cool, uncovered, for a few minutes and s Barbecued alligator tail Place milk in a deep bowl, add pepper flakes and rosemary. Season meat with black and cayenne peppers. Place meat in the bowl, add milk as needed to cover. Let marinate 3-4 hours. Remove meat from marinade, discard marinade. Pat the meat dry. Re-season th Alligator sauce piquant Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute onions in roux until brown. Add tomato paste and sugar and cook about 5 minutes. Add bell pepper, celery, garlic, mushrooms and stir well. Add water and cook 1 hour over low hea Roast turkey with grand marnier apricot stuffing FOR TURKEY: Make the stuffing. Preheat oven to 450 degrees F. Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in teh neck and body cavities. Spoon the stuffing loosley into the cavities. Set aside an Alligator cacciatora banquet Alligators... Discard head, feet and tail. Wash and cut into individual portions. (so how much do 3 adult alligators weigh anyway?) Borrow, beg or steal huge cooking pot. Use medium heat for oil and garlic. Add alligator portions, turning often. Add tomat Parsnip puree with grand marnier PEEL PARSNIPS AND CUT IN 1/2-INCH slices. Place parsnips in a medium- size saucepan. Cover with water, add a pinch of salt and bring to a boil. Cover, reduce heat to medium and cook about 35 minutes or until the parsnips are very tender when pierc "grand slam" cheesecake Dissolve gelatin in boiling water. Chill until slightly thickened. Mix graham cracker crumbs and margarine, line bottom and sides of 9x13x2 inch baking dish - reserve part of crumbs. Cream together cheese, sugar, and vanilla. Add gelatin, lemon ju Alligator and andouille sauce piquante Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight. Brown alligator in olive oil over high heat. Remove from pot. Saute andouille in same oil for 5 minutes and remov Grand prize winner black bean tamale pie (greta weingast) Preheat oven to 350o. Spray a 9 " pie plate with nonstick cooking spray and set aside. Spray a medium sized skillet with nonstick cooking spray. Saut‚ onions and green pepper until tender, about 3-5 minutes. Add turkey and cook until no longer pin Alligator eggs Using small, sharp knife, cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds, do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each ch Alligator sauce piquant #2 Make a dark roux with olive oil and flour. When roux is dark brown, add onion, green onion, bell pepper, and celery, cover and cook until onions are clear, stirring occasionally. Add tomatoes and continue cooning for 10 min, stir often. Add water Grand marnier apricot stuffing * Place apricots and 1 cup Grand Marnier in a small saucepan, and heat to boiling. Remove from the heat and set aside. Heat chciken broth to boiling. add celery and onion. Simmer 20 minutes or until tender. Cook the sausage in the microwave oven and chop fi Alligator meatballs Mix all ingredients, form into 1" balls. Allow to set for 1 hour. Dredge with flour and fry until brown. Serve hot. Source: Louisiana Seafood & Wild Game. Grand marnier nanaimo bars In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven Alligator etouffee Saute onions, garlic and celery in butter until soft. Add Rotel tomatoes and simmer for 20 minutes in covered iron pot. Add alligator meat and let cook over low heat until tender, about 1 hour. If gravy is too thick, add a little hot water. Serve Alligator etouffee #2 Saute onions, garlic and celery in butter until soft. Add tomatoes and simmer for 20 minutes in covered iron pot. Add alligator meat and allow to cook over low heat until tender (approximately 1 hour). If gravy is too thick, add a little hot water. Serv Alligator sauce piquant #3 First make a roux, being careful not to burn it. Cook until brown. Add onions, peppers, celery and garlic. Cook 10 to 20 minutes. Add water, tomato sauce, soup, bay leaves and sugar. Cook this mixture for approximately 1 hour, stirring every 10 mi Alligator jambalaya In deep frying pan (cast iron preferably) saute the bell pepper, garlic parsley and celery. While this is cooking, add tomatoes & their liquid, the chicken stock &, green onion to a pot that can cook on the stove and in the oven (corning w Almost-no-fat grand marnier ice cream Sprinkle gelatin over Grand Marnier. let stand until softened. Combine 2 cups milk, non-fat dry milk, sogar and orange zest in saucepan. Heat to simmer. Add a little hot mixture to egg substitute and return all to pan. Heat and stir until sligh