Ingredients

• 4 bacon strips, halved
• 1/4 cup chopped onion
• 2 celery ribs, finely chopped

  

• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked
• 1/4 cup butter, cubed
• 4 cups crushed seasoned stuffing
• 1-1/2 cups boiling water
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 4 walleye fillets (about 8 ounces each)

Directions

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. In the same skillet, saute the onion, celery and crab in butter until vegetables are tender. Transfer to a large bowl. Add the stuffing, water, salt, pepper and cayenne; toss to moisten.
2. Place fillets in a greased 15x10x1-in. baking pan. Spoon stuffing mixture over fillets; top each with 2 pieces of bacon. Bake, uncovered, at 425° for 20-25 minutes or until fish flakes easily with a fork.