Alligator Grand Chenier
4 alligator filets
Stuffing:
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
Bread
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.
Norway is situated in the western part of the Scandinavian peninsula. It
extends about 1,100 mi (1,770 km) from the North Sea along the Norwegian Sea to
more than 300 mi (483 km) above the Arctic Circle, the farthest north of any
European country. It is slightly larger than New Mexico. Nearly 70% of Norway is
uninhabitable and covered by mountains, glaciers, moors, and rivers. The
hundreds of deep fjords that cut into the coastline give Norway an overall
oceanfront of more than 12,000 mi (19,312 km). Galdhø Peak, at 8,100 ft (2,469
m), is Norway's highest point and the Glåma (Glomma) is the principal river, at
372 mi (598 km) long.