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 or margarine

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)

In a skillet, cook the bacon over medium heat for 3 - 5 minutes or until it begins to crisp; drain on paper towels. In the same skillet, saute 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.

Place fillets in a greased 15-inch x 10 inch x 1 inch baking pan. spoon stuffing mixture over fillets; top each with two pieces of bacon. Bake, uncovered at 425 degrees for 20 - 25 minutes or until fish flakes easily with a fork and bacon is cooked. Yield: 4 servings.