| 1 | Carefully pound alligator filets into hand-size rectangles, without tearing meat. |
| 2 | Lightly season with salt and cayenne pepper. |
| 3 | Set aside. |
| 4 | In a large skillet, melt margarine and saute onion, bell pepper and celery until tender. |
| 5 | Add salt, pepper and garlic to mixture and stir. |
| 6 | Dissolve bouillon cubes in water, add to mixture and boil for 3 minutes. |
| 7 | Remove from heat. |
| 8 | Stir in remaining ingredients, carefully folding in the crabmeat last. |
| 9 | Spoon stuffing onto alligator filets and fold over "omelet-style." secure edges with toothpicks if desired. |
| 10 | Grill in a pre-heated 350 lightly greased skillet. |
| 11 | Serve plain or with your favorite seafood sauce. |
| 12 | Festival: carencro mardi gras festival; february 25-28, 1995 |
