Cook the spinach in a large pot of lightly salted boiling water until wilted, about 3 minutes. Drain and rinse under cold water to cool. Squeeze well to remove the excess water. Coarsely chop the spinach and transfer to a bowl.

Fry the bacon in 1 tablespoon of the olive oil in a large skillet over medium-high heat until crisp, about 5 minutes. Add the onions and garlic and cook, stirring, until the onions are softened, 2 to 3 minutes. Add to the spinach and let cool.

Preheat the oven to 350°F.

Beat the cream cheese, lemon juice, mustard, tarragon, and Worcestershire sauce in the bowl of an electric mixer fitted with a paddle attachment or with a wooden spoon until smooth and creamy. Mix in the spinach and bacon mixture, then the crabmeat, artichoke hearts, Jack cheese, 1/2 cup of the Parmigiano-Reggiano, the egg yolks, 1 teaspoon of the salt, the white pepper, cayenne, and pepper sauce. Mix well.

Lightly butter an 11 x 7-inch baking dish or shallow 2-quart baking dish. Pour the mixture into the dish.

Combine the remaining 1/4 cup Parmigiano-Reggiano, the bread crumbs, and the remaining 1 tablespoon olive oil and 1/4 teaspoon salt in a food processor or electric blender. Pulse two to three times to blend. Spread the mixture evenly over the crabmeat mixture. Bake until bubbly and lightly golden, 30 to 35 minutes.

Serve hot with the crispy tortillas chips.