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.