Smoky Buttery Crab Claws

Method

• Bring a pot of lightly salted water to a simmer.
• Bring a medium saucepan of water to a boil. Add crab claws, and cook just until crab meat is opaque about 2 minutes.
• Drain crab claws, and run cold water over them.
• Heat a nonstick skillet over medium. Melt 1 tablespoon butter in a pan. Add smoked bacon, and cook, stirring often, until the bacon has browned and rendered its fat, about 3 minutes.
• With a slotted spoon, transfer bacon to a paper towel to drain.
• Add the crab claws to the skillet and cook until browned, about 1 minute. Add 1/4 cup butter, and then garlic.
• Cook aromatics, stirring often until garlic is soft and bubbling about 1 minute. Lower heat, and add the remaining tablespoon of butter.
• Cook until butter is browned and fragrant, about 1 minute. Add lemon juice and Worcestershire sauce.
• Remove pan from heat, and stir in parsley. Toss in bacon, and salt to taste.
• Serving Suggestions: To serve, layer bacon and crab mixture onto a plate and serve with French bread.