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Associate.com - Share Your Recipe!

Recipe Name: Alligator Grand Chenier Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

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 from day old
Bread
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. Festival: Carencro Mardi Gras Festival;
February 25-28, 1995. Recipe By : Cajun Country Recipes Posted to
EAT-L Digest 13 October 96 Date: Mon, 14 Oct 1996 05:05:19 -0400
From: Bill Spalding <billspa@ICANECT.NET>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 561
Calories From Fat: 458
Total Fat: 51.7g
Cholesterol: 187mg
Sodium: 4880.5mg
Potassium: 506.7mg
Carbohydrates: 16.4g
Fiber: 3.7g
Sugar: 7.1g
Protein: 10.5g


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