4 alligator filets 1/4 cup margarine 1/2 cup onions diced 1/4 cup bell pepper diced 1/4 cup celery diced 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper 1/2 teaspoon garlic powder 1 cup water 2 chicken bouillon cubes 2 teaspoons parsley chopped 1/4 cup scallions chopped 1 and 1/2 cups bread crumbs from day old bread 1 egg 1 pound 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 sauté 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. Grillin a pre-heated 350 lightly greased skillet. Serve plain or with your favorite seafood sauce.