• In a large stock pot, starting with a cold pan, add the olive oil and cook bacon over medium-low heat until crisp.
• Raise the heat to medium, and saute the celery and onion in the bacon drippings until tender. Add the garlic and cook until fragrant (around 30 seconds).
• Stir in the paprika, dry mustard powder, nutmeg, pepper, and flour. Coat the onion mixture well. Cook for another minute, stirring occasionally.
• Slowly stir in the stock to combine with the flour and deglaze the pan, scraping off anything from the bottom of the pan then stir in the clam juice and half and a half until combined. Bring to a boil, and cook, occasionally stirring until thickened, 1 to 2 minutes. Taste for seasoning and add salt as needed.
• Stir in the potatoes, bay leaf, pepper, and parsley. Return to a boil. Reduce the heat, and simmer, uncovered, until potatoes are tender, 15 to 20 minutes.
• Add the vinegar and most of the crabmeat, and allow to warm through. Taste for seasoning and add more salt as needed before serving.

Slow Cooker Method

• In a skillet over medium heat, add olive oil and chopped bacon. Cook until bacon is browned and crispy. Add chopped celery, onion, and garlic. Sauté until everything is soft and fragrant, about 5–6 minutes. Stir in paprika, dry mustard, nutmeg, and black pepper. Sprinkle in flour and cook for another 1–2 minutes, stirring constantly to make a light roux.
• Pour the sautéed mixture into a 6-quart slow cooker. Add seafood stock, clam juice, cubed potatoes, and bay leaf. Stir to combine. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are fork-tender.
• Stir in the half-and-half, crab meat, white wine vinegar, and chopped parsley. Cover and cook on LOW for another 20–30 minutes, just to heat everything through. Do not boil to avoid curdling.