• 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

• Follow the stovetop instructions up to step 2, where the roux is created by cooking the flour with butter. Gradually whisk in the chicken stock and milk until smooth, then transfer the mixture to the slow cooker.
• Add the crabmeat, Old Bay seasoning, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 3–4 hours or high for 1–2 hours, allowing the flavors to meld.
• About 30 minutes before serving, stir in the cream and sherry (if using). Let the soup heat through on low, ensuring it doesn’t boil.
• Adjust seasoning as needed and serve warm, garnished with fresh parsley or a sprinkle of Old Bay, if desired.