One very large crappie, scaled, take out backbone and ribs from the underside, leaving the skin on top side as a hinge, so it can be opened up and folded (like a wallet).

Dressing:
1 C moistened bread chunks, like used for dressing.
1 t parsley flakes
1 T chopped celery leaves
1 T each onion and celery copped fine and sauted it butter
or olive oil
1 8 oz can crab meat, drained
Salt and pepper to taste
Add milk to moisten, T melted butter or olive oil

Place crappie on greased oven proof shallow pan or foil covered cookie sheet.
Season inside with Old Bay Seasoning

Baste outside with marinade made of following:
1/4 cup olive oil
1/2 C lemon juice
1 T Worcestershire sauce
2-3 shakes hot pepper sauce
1 T dill weed

Fill cavity with dressing, laying left over dressing along opened side to keep rest in place.

Bake at 350 for 1/2 hr, baste once or twice with remaining marinade.