1/2 c. Parmesan cheese
1/2 c. Italian bread crumbs
1 1/2 tsp. creole seasoning

Remove all fat from aligator. Cut into bite-size pieces. Mix cheese, bread crumbs and seasoning in a bowl. Add aligator and mix well to cool. Fry until golden brown on each side. Drain well, serve with Creole Seafood Cocktail Sauce. Serves 4.

CREOLE SEAFOOD COCKTAIL SAUCE:

2/3 c. catsup
1 tbsp. tartar sauce
1 tbsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1/3 c. celery, chopped very fine
1/2 tsp. creole seasoning

Mix all ingredients well. Makes 1 cup.