Heat oil and butter in a large pot over medium heat. Once the butter has melted, add bacon, and cook, stirring occasionally, until browned.

Using a slotted spoon, remove the bacon from the pot, and set aside on a paper towel-lined plate.

Return the pot to medium heat, add garlic and shallot, and sauté for 2 minutes or until the shallots are semi-tender. Add the thyme, rosemary, and beer to the pot, stir to combine, and bring to a simmer. Simmer for 10 minutes or until the beer has reduced by half. Add the broth, stir to combine, and bring to a simmer.

Once simmering, add the crab leg pieces, cover, and cook for 4-6 minutes or until the crab leg has reheated, season to taste with salt and pepper.

Either serve the crab legs straight from the bowl or divided between larger serving bowls. Sprinkle with parsley and bacon and serve with lemon wedges on the side for a little squeeze of citrus.

Serve with crispy French fries on the side.