Here's a recipe I came across.

Do you all think it will work with crappie???????????

1 pound fresh filleted fish, skin on & skin off
1 cup salt
3 tablespoons water
1 teaspoon allspice
3/4 cup sugar
3 large onions, thinly sliced
3 cups white vinegar
3 bay leaves
dash black pepper

Put some salt in bottom of small bowl. Place fish skin down. Continue layering
fish and salt finishing with a layer of salt. Put weight (dish or plate) on top
and refrigerate for 4 or 5 days. Wash fish well and skin. Soak in cold water
1 hour, changing water 3 or 4 times. Cut in 1-inch pieces. Drain and pat dry.
Boil 3 tablespoons water with 1 teaspoon allspice. Add sugar, vinegar, bay
leaves and pepper. Mix until sugar is dissolved. In a 1 quart jar put 2 cups
picking solution, some onions and fish pieces, layering them and topping with
onions. Fill to the top with solution. Keep in tightly closed jar in refrigerator
2 or 3 days until ready to serve.