Alligator Piccata
Contributed by Chef Willie Gaspard representing Mr. Lester’s Restaurant at Cypress Bayou Casino & Hotel in Charenton, Louisiana. He is the Executive Chef and has over thirty years of culinary experience.
“I take local southern Louisiana ingredients and give them a twist—this time, transforming alligator with a classic veal piccata.”
Why We Love It
A bold Creole–Asian–classical fusion: tender alligator cutlets lightly dredged and browned, crowned with lemon, thyme, and a rich buttery sauce spiked with pickled okra, then finished with jumbo lump crab and fresh veggies. Think Louisiana meets Italy with a Southern twist.
Ingredients
Alligator Piccata
- ½ lb alligator, thinly sliced
- ½ cup all-purpose flour
- 1 Tbsp Cajun seasoning
- 8 lemon slices
- 2 sprigs fresh thyme
- ½ lb unsalted butter
- 2 Tbsp chopped pickled okra
- 2 Tbsp fresh lemon juice
- 2 Tbsp dry white wine
- ½ cup heavy cream
- ½ lb fresh fettuccine pasta
- ½ lb jumbo lump crabmeat
- 10 grape tomatoes, halved
- 4 garlic cloves, sliced
- Pinch kosher salt and black pepper
Method
- Prep and Dredge – Mix flour with Cajun seasoning on a plate. Coat alligator slices evenly, placing a lemon slice atop each piece.
- Brown the Alligator – Melt butter in a skillet over medium-high heat. Add thyme sprigs and dredged alligator; brown ~2 min per side. Transfer to a foil-lined plate to rest.
- Build the Piccata Sauce – In the same pan, sauté pickled okra briefly. Add lemon juice, white wine, and heavy cream; simmer until slightly thickened.
- Return alligator to pan for 1?min.
- Add grape tomatoes and jumbo lump crab; heat through gently.
- Sauté the Pasta & Veg
- Cook fettuccine; in a separate pan, sauté garlic in butter until golden.
- Add green beans; season with salt and pepper.
- Toss pasta in garlic butter until coated and warmed.
- Plate & Serve – Nest fettuccine atop plate. Place alligator piccata with crab and tomatoes alongside or on top. Spoon extra sauce over plate.
Chef Willie’s Notes
- Local flavor: Pickled okra replaces capers, adding a tangy Southern accent.
- Seafood twist: Jumbo lump crab elevates the classic piccata with Gulf Coast sweetness.
- Protein prep: Thinly sliced alligator cooks quickly—just 4 minutes total for tender results.
Louisiana meets Italy—Alligator Piccata is a memorable dish that celebrates Southern ingredients with classical technique.
