Render down the bacon for a couple minutes until just crispy, remove from skillet and set aside
Add chopped onion and garlic sauté until soft, remove from skillet and set aside with bacon
Melt butter and add flour, making a roux
Add stock stock 1 cup at a time and whisk until it begins to thicken
Add cream and whisk until blended
Add Dijon mustard and spices and whisk
Add crab, potatoes, corn, peas and mix
Simmer a few minutes
Transfer to casserole dish or ramekins
Sprinkle with cheddar cheese
Cover with puff pastry or a pie crust, whichever is preferred, and bake until crust is browned