Render bacon over medium heat. Once the bacon starts to crisp somewhat, add the butter, celery, carrot and onion. Sweat the vegetables until tender. Add the spice and flour. Mix well and cook for one minute. Turn off the heat and add the wine, plus 2/3 of the stock. Stir until the mixture is smooth and lump-free. Keep adding stock 1/2 cup at a time, stirring after each addition, to ensure the mixture is smooth. Once all the stock has been incorporated, add potatoes and turn the heat back on. Cook over medium heat to simmer until potatoes are tender. Add the crab and cream, and simmer gently until the crab is heated through. Serve into bowls and top each with a sprinkle of green onions or chives. Makes 2-4 servings.