Cook bacon in a Dutch oven until crisp. Remove with a slotted spoon and set aside.
Leave 2 tablespoons bacon grease in the Dutch oven and cook the celery, onion, red bell pepper, and jalapeno until soft.
Add the flour and cook for 1 minute, stirring it in well.
Gradually whisk in the chicken broth. Add the corn. Bring mixture to a boil. Reduce heat and simmer 15 minutes.
Add the whipping cream, Creole seasoning, salt, pepper, cumin, and crab meat. Simmer for 3 to 4 minutes.
Serve topped with bacon, cilantro, and oyster crackers.