I saw something like this in the Lone Star Outdoor news yesterday. This is not exactly what they suggested but close. Reckon I'll try it.

Ingredients:
6 bacon strips, cut into 1-inch pieces
2/3 cup chopped onion
1/2 cup chopped celery
3 medium potatoes, peeled and cubed
2 cups water
1/2 cup chopped carrots
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dill weed
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 pound panfish fillets (perch, sunfish or crappie), cut into 1-inch chunks
1 cup half-and-half cream
Directions:
In a 3-qt. saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and celery in reserved drippings until tender.
Add the potatoes, water, carrots, parsley, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes or just until fish flakes with a fork. Add cream and heat through. Yield: 4-6 servings.

I think Matt aka Jigum Jigs is supposed to have a real good recipie for crappie gumbo!

Crappie Chowder



4 to 6 c. hash brown potatoes
4 to 6 c. crappie fillets, cut into strips
1/2 c. celery, diced
1/2 c. onion, diced
2 cans mushroom soup
1 or 2 soup cans milk, depending on how thin you want chowder
1/4 c. melted butter

Cook crappie, potatoes, and celery with onion in separate pans with enough water so they will come to boil. When tender, combine all into 1 big pan, then add soup, milk, and butter. Simmer together until hot, do not boil or milk will curdle.

these sound good enuff to slap yomamma