Best 20 Alligator Recipes

ALLIGATOR FINGERS

Steps:

• Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.
• Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.
• Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.
• When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot.
• To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.

BRICE PALMER'S FRIED ALLIGATOR BITES

Steps:

• Cut the alligator into 1" cubes and soak in milk (in the refrigerator) for 2 to 3 hours.
• Drain milk then season meat (in the same bowl) with Tony's Creole Seasoning.
• Add the mustard to the bowl and mix well, coating meat with mustard.
• Mix Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
• Deep fry at 375 F for 5 to 6 minutes or until golden brown.
• Serve hot with French fries and seafood sauce or other dipping sauce.

FRIED ALLIGATOR NUGGETS

Steps:

• Fill a deep pot halfway full with oil. Heat to 360 degrees F. Coat the alligator meat with the fish batter. Fry for 2 to 3 minutes, until gator floats in oil. Remove and add salt and pepper to taste. Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.

FRIED ALLIGATOR WITH A GARLIC AIOLI DIPPING SAUCE; MEDITERRANEAN ALLIGATOR WITH A TOMATO AND CAPER SAUCE; ALLIGATOR PICATTA

Steps:

• Combine equal parts of plain bread crumbs and flour in a small bowl. Dip the alligator meat in the flour mixture and set the pieces aside. In a large skillet, heat the oil over medium-high heat. Add the alligator meat to the hot oil and pan-fry until all sides are evenly browned. When the alligator is cooked through, remove the meat with tongs, and drain the excess oil on a paper towel-lined plate. Immediately add salt and freshly ground pepper to taste. Before serving, squeeze the juice of 1 lemon on top of the fried alligator.
• In a food processor, pulse the garlic, green onion, and white onion until minced and thoroughly combined. Add the egg yolks and lemon juice, and pulse again until blended. Slowly drizzle the oil into through the feeding tube of the processor until the sauce emulsifies. When the sauce is thickened, add salt, pepper, and a couple drops of hot pepper sauce, to taste. Serve as a dipping sauce for the Fried Alligator.
• Combine the olive oil and butter in a large skillet over medium-high heat. When hot, add the onion and shallot to the pan, and saute for 2 to 3 minutes. Add the garlic, and then add the alligator meat. Saute the alligator for 8 to 10 minutes, or until the meat begins to brown, flipping the meat when the first side begins browning. Add the tomatoes, parsley, lemon juice, and olives to the pan. Bring to a simmer, and then lower heat to maintain a simmer for 35 to 40 minutes. Add salt and pepper, to taste.
• Pound the alligator with a meat mallet to tenderize. Heat a large skillet over medium-high heat, and then add the olive oil and 4 tablespoons of butter. Add the shallot, and saute for 4 to 5 minutes, stirring with a wooden spoon so that it doesn't burn. Add the alligator meat to the pan, and saute for an additional 8 to 10 minutes, or until the alligator browns slightly. Add chicken stock and flour, and then cook for 2 to 3 minutes, or until the sauce thickens. Lower the heat to medium-low, and add the capers and lemon juice, and then simmer for 15 minutes. Add butter, as needed, to thicken the sauce. Garnish the plate with lemon wedges.

ALLIGATOR SWAMP WATER

Steps:

• Fill a highball glass with ice. Pour in melon liqueur and orange juice. Stir, and serve.

ALLIGATOR "BITES"

Steps:

• 1. Use a heavy deep skillet, like a cast iron one. Place the stick of butter the onion,and garlic and cook until onions are translucent over medium/high heat.
• 2. Cut alligator into bite-size pieces.Pound slightly with a meat tenderizer. Place the flour, and seasonings in a plastic bag. Add the alligator pieces and shake to coat evenly. Remove from bag and place on a paper plate. Heat the skillet and onions up and add the canola oil. When all the pieces are floured..add the pan is sizziling add the alligator to the pan -right on top of the onions. Fry for 3 minutes then turn over and fry for 4 more minutes until both sides are golden brown.
• 3. When both sides are fried golden place on paper towel to drain... then place on plate and scatter the drained onion and scrapings over the gator.

"OLD ALLIGATOR GRILL" CAJUN KISSES -CHEESE& SHRIMP STUFFED JALAPENO"S

Steps:

• 1. Put disposable gloves on. Cut tops off jalapeno peppers and remove seeds. Rinse peppers and you can take gloves off now. Stuff peppers first with a small amount of cheese, then one shrimp and fill remainder with more cheese. Wrap pepper with a strip of bacon, using a tooth pick to secure in place. Place each "kiss" on a broiler pan. Broil until bacon is crispy. Drain on a paper towel and serve on a plate with sour cream for the dipping

SPICY MIDDLE-EASTERN ALLIGATOR WITH RICE PILAF AND TABBOULEH SALAD

Steps:

• In a large bowl, thoroughly combine the beaten egg whites, garlic, lemon juice, and red chili powder. Using a meat tenderizer, pound all of the alligator fillets until they are tender. Marinate the alligator in the egg white mixture for about 20 minutes.
• In a large skillet, heat the olive oil over medium-high heat. Remove the alligator fillets from the marinade and sprinkle them with salt. Carefully place the alligator fillets in the pan, and saute them until browned. Work in batches as necessary. Flip the fillets with tongs or with a spatula, and cook until browned on the other side, and the meat is cooked through.
• In a medium bowl, cover the bulgur wheat with warm water and allow it to soak for approximately 20 minutes. Pour the bulgur wheat into a strainer, and then squeeze out all of the excess water. Mix the lemon juice, salt, and pepper with the bulgur wheat and set aside.
• Wash the parsley, and dry it thoroughly. Chop the parsley very finely and combine it, along with the tomatoes and scallions, with the bulgur wheat mixture. Stir the olive oil into the salad until it is thoroughly covered. Add more lemon juice, salt, or pepper as desired, to adjust the taste.
• In a large saucepan, melt the butter over high heat. Add the rice and noodles to the pan, and fry them in the butter. Add approximately 1 1/2 cups of water to the pan and lower the heat to medium-low. Cover the pan with a tightly-fitting lid, and allow the rice mixture to steam until all the water is absorbed. Season with salt, to taste.

ALLIGATOR RIBS

Steps:

• Preheat oven to 300 degrees F.
• Brush alligator ribs with enough barbecue sauce to coat. Place ribs on a rack set in a baking pan. Cover with plastic wrap and then aluminum foil. Bake for 3 hours.
• Remove alligator ribs from the oven. When cool enough to handle, remove the plastic wrap and cover loosely with the aluminum foil; allow the ribs to rest 20 to 30 minutes.
• Meanwhile, prepare a smoker with your favorite type of wood chips. Transfer the ribs to the smoker and smoke for 30 to 45 minutes, depending on the size of the ribs; alligator ribs are very lean and dry out easily, so you may want to remove smaller ribs from the smoker first. After smoking, coat the ribs with more barbecue sauce.
• While ribs are smoking, preheat a grill to medium-high. Place ribs on the grill and grill just until sauce begins to caramelize. Serve immediately.

BARBECUED CROCODILE STEAKS WITH ASIAN FLAVORS (OR ALLIGATOR)

Steps:

• Prepare a fire in a barbecue and let the coals burn down until they are white.
• Meanwhile, cut out six 30-cm (12-in) squares of aluminum foil and spread out on work surface. Place and equal portion of the carrots, leeks, gingerroot and lemongrass in the center of each square. Top with a crocodile steak. Add a slice of lime and pour about 1 tablespoon oyster sauce and ½ teaspoon sesame oil over each parcel. Wrap the foil to seal securely, lace the packets on the barbecue rack and cook for 6 minutes; at this point the crocodile should be tender. Open one package to check that the steak is done.
• Once cooked, slide the steaks out of the foil onto serving plates. Top with coriander, mint and sesame seeds and serve.

ALLIGATOR CHILI

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the green bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high heat and stir in the ground alligator. Cook and stir until the meat is crumbly, and evenly browned. Drain and discard any excess grease. Stir in the crushed tomatoes, tomato-vegetable juice cocktail, black beans, kidney beans, and chipotle chile. Season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt, and pepper. Reduce heat to low; cover and simmer for 2 to 3 hours, stirring in water if the chili becomes too thick. Serve with hot sauce.

ALLIGATOR SCALLOPINI WITH CAPER MUSHROOM SAUCE

Steps:

• Slice the alligator/center cut pork meat into 1/2 inch slices.
• Pound thin between plastic wrap with a meat mallet.
• Sift together the flour season salt and garlic. . Lightly dredge the alligator / pork in seasoned flour shake off any excess.
• Heat the butter and oil in a large skillet over medium-high heat.
• Add alligator/pork meat and sauté quickly, 1-2 minute per side. Remove and keep warm.
• Add shallots to skillet and sauté 2 minutes.
• Add white wine to skillet and deglaze by stirring to loosen browned bits from bottom of pan.
• Stir in soup, and capers.
• Simmer over low heat until sauce is smooth and thick.
• Spoon caper mushroom sauce over alligator/pork fillets.

ALLIGATOR HUSHPUPPIES

Steps:

• For the hushpuppies: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until beginning to show color, about 8 minutes. Let cool completely.
• Combine the creamed corn, cornmeal, flour, milk, baking powder, salt, sugar and sauteed onion in a large container. Cover and let sit overnight.
• For the honey datil sauce: Combine the mayonnaise, sriracha, pepper sauce and honey in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours.
• For the fresh horseradish aioli: Combine the mayonnaise, horseradish, relish, fresh horseradish root, pepper sauce and lemon juice in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours.
• Make the hushpuppies: Dice the alligator, duck bacon and ham into small uniform pieces (about 1/4 inch). Heat 2 tablespoons olive oil in a large pan or skillet over medium heat. Add the duck bacon and begin to cook.
• When the bacon is about half cooked, about 4 minutes, add the alligator and stir to combine. Cook the alligator through, about 5 minutes, then add the country ham and cook over medium or medium-low until the ham is heated through, being careful not to overcook the bacon. Turn off the heat, remove the meat from the pan and let cool to room temperature. Add the meat to the cornmeal batter and mix to combine.
• Heat 3 to 4 inches of the vegetable oil in a deep-fry pan to 320 degrees F.
• Spoon 2-ounce balls of batter into the oil and cook until golden brown, about 5 minutes per batch. Remove to a plate lined with paper towels and let cool slightly before serving with the honey datil sauce and fresh horseradish aioli.

ALLIGATOR FINGERS

Steps:

• Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.
• Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame to about 365 degrees F.
• Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.
• When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 2-3 minutes. Remove to paper towels, and serve hot.
• To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.

SEAFOOD STEW (ALLIGATOR & SHRIMP IN THIS CASE)

Steps:

• 1. In a heavy Dutch oven heat th olive oil and butter or margarine, then saute the onions, green onions, bell pepper, and chives. Add the salt and pepper to sweat out the liquid from the onions and saute on low until the onions are nearly caramelized. Remove to a dish and set aside for later.
• 2. In a mixing bowl add the alligator and sprinkle with Beazell''s or Creole seasoning, Mr Garlic or substitute, and pepper and toss well to coat. In same Dutch oven heat olive oil until hot and add seasoned alligator and let cook on medium high heat until bottom is seared well. The top should be liberally sprinkled with dried chives and can now be flipped over for about 3-4 minutes, stirring occasionally. Quickly remove alligator nuggets to a plate and set aside.
• 3. In a microwave save Pyrex 4 cup measuring cup melt the margarine and butter for 1 minute. Add the cup of flour and whisk well. If the mixture doesn't seem quite thick enough add a little more flour. Put in the microwave for only 2 minutes on high. Stir and put for 2 more minutes on high. Continue for 1 minute incriments on high, stiring each time with wisk until color just starts to change from yellow to a light tan. Now start processing the roux on 30 second increments, stirring between every 30 mintues - being very careful not to splash ANY onto your hands. I have pictures of second and third degree burns that I can show you that happened within seconds of being splashed by hot roux - it's not pretty and it hurts like hell! The roux will brown pretty quickly so watch and stir every 30 seconds until it's peanut butter color and begins to smell nutty. It will keep cooking and get a little darker. You can cook it darker according to your taste but i like it just a little darker than peanut butter.
• 4. Once that's out of the microwave, I put the sauteed onions and bell peppers back in the microwave to heat up for a couple of minutes. In the originial Dutch oven, dump the roux and turn the heat to the lowest setting, then add the caramelized vegetables to the roux. Next add the minced garlic and the tomato paste. Stir well and allow to simmer for about 15 minutes. Add the shrimp stock and alligator and let simmer for 30 minutes. Taste and add seasonings as needed. Once alligator begins to get tender I add the shrimp and cook until shrimp are done.
• 5. Taste again to perfect seasoning, and just before serving put the last 2 Tbsp of butter into the sauce and quickly stir it in. Ladle over over white rice with French bread for sopping up the gravy. Ahhh, C'est ci Bon!
• 6. *NOTES: This was made using parts of a 9' 6" wild gator caught in the Honey Island Swamp of Louisiana and when my nephews are home again from the USMC I will make a huge batch of this but I'll also add Louisiana crawfish to the stew!

ALLIGATOR

Steps:

• Fill glass to halfway with ice.
• Add the Midori and orange juice and stir.

SALMON CHOWDER AKA " ALLIGATOR STEW" RECIPE BY TASTY

Steps:

• Drain and Flake the salmon, Remove bones and skin. Reserve liquid
• In a Dutch oven, melt the butter then sauté onions, celery, and garlic until soft. Add potatoes, carrots, salmon liquid, broth, seasonings, and liquid smoke if desired.
• Simmer, covered, for 20 to 25 minutes or until veggies are almost tender.
• Add salmon, evaporated milk, and cream corn. Simmer until heated through.
• Serve warm.

GREEN GRAPE APPETIZERS (ALLIGATOR EYES)

Steps:

• 1. Gather your ingredients.
• 2. Put 1 teaspoon of the cream cheese in the palm of your hand. Put 1 grape on top of that. Now carefully bring the cheese up and over the grape...like a cacoon. Put these on a plate, covered with wax paper. Put in the refrigerator, for about 25 minutes.
• 3. Roll the cooled cream cheese grapes in the crushed nuts...completly cover them. Put back in the refrigerator till serving time.
• 4. When ready to serve..... Cut grape in hsalf. Put on a serving plate for your guests to enjoy. ***WARNING...make a couple batches.... I find this recipe serves guests that will not move from this wonderful appetizer! You might need a cattle probe !.....LOL A second thought...A bunch of grapes would look real nice sitting besides the cut on on the same plate for serving!

BACKWOODS SURF-N-TURF ANDOUILLE AND ALLIGATOR CHILI

Steps:

• 1. Take the sausage and alligator and season with the Creole seasoning thoroughly.
• 2. Heat a heavy duty pot on high. Add the butter and let melt.
• 3. Once melted, cook the sausage and the alligator together until cooked all the way through. It will take about 10 min until golden brown or so.
• 4. Once cooked, drain on a paper towel-lined plate and set aside.
• 5. Take the onions, peppers, and garlic and sweat them in a pan on med-high heat, about 5 min or so.
• 6. Add the canned chili, tomatoes, and the seasoning.
• 7. Mix all together and let simmer for 20 to 30 minutes.
• 8. After simmering for ten minutes, add the meat and continue to let it simmer.
• 9. Once it's finished simmering, take and cut the top of the bread bowl off, so it looks like a lid.
• 10. Take the inside of the bread out and fill with the chili and enjoy.

SPINACH AND FETA CHEESE "ALLIGATOR"

Steps:

• Dough:.
• Dissolve yeast and sugar in warm water and leave it a few minutes, till it starts to bubble and foam.
• Measure 2 3/4 cups flour into a large bowl and stir in the salt.
• Beat together the egg, milk and olive oil; stir in the yeast mixture and then mix the liquid into the flour. Stir till it forms a dough.
• When the stirring gets tough, spread the remaining flour on a board and turn the dough out on it. Knead it gently, turning often at first to keep it coated with flour, till it is smooth and becoming elastic.
• Form the dough into a ball and put it into a lightly oiled bowl. Cover the bowl with a towel and set it aside to rise in a warm place for about an hour, or till doubled.
• While it rises, make the filling:.
• Heat the olive oil in a large non-stick skillet and saute the chopped onions, garlic and leek in it till the vegetables are soft and beginning to color.
• Add the scallions, chopped spinach and potatoes and toss everything together till the spinach wilts.
• Cover and keep cooking on low heat for about 10 minutes, or till potatoes are tender.
• Uncover, raise the heat, and stir occasionally for a few minutes more, till excess moisture completely cooks away.
• Stir in the dill and cider vinegar and remove from heat.
• Break eggs into a bowl, reserving 1 yolk to use for a glaze. Beat the eggs with the milk. Crumble the feta cheese.
• Transfer the hot vegetable mixture into a cool bowl, and stir in the feta cheese, the uncooked rice and the sliced olives. Season with black pepper. Taste and add salt only if needed (the cheese and olives may be saltly enough).
• Stir in beaten eggs and milk. Let the prepared filling sit for about 15 minutes, to allow rice and potatoes to soak up some moisture.
• Punch down dough and divide it in half. On a large, floured surface, pat one half of the dough into a rectangle, then gently roll it, turning it over and dusting with more flour to keep it from sticking, till you have an oval about 24 inches long and 8-10 inches across.
• Fold the dough in half cross wise and lay it down on a greased baking sheet. Unfold it and spoon half the filling down the middle, from the fold line to within an inch of the end.
• Beat the reserved egg yolk with a spoonful of water and brush the edges of the dough with it. fold the other half of the dough over again, laying it evenly on top of the filling and pressing the edges together lightly. Then fold the edges up from underneath, curling the bottom crust over the edge of the top crust, and crimping or pleating it. Pierce the dough here and there with a fork.
• Roll out the second half of the dough and fill and seal as with the first half.
• Bake the alligators at 350 for about 30-45 minutes (depending on your oven). Cool slightly before slicing.