Ingredients

For the Crab Cakes

• 1 pound lump crabmeat, picked over for shells

• ¼ cup panko breadcrumbs (plus extra for coating)

• ¼ cup mayonnaise

• 1 large egg, beaten

• 2 tablespoons green onions, chopped

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon Old Bay seasoning

• 2 teaspoons Dijon mustard

• ½ teaspoon black pepper

• 2 tablespoons butter for frying

For the Hollandaise Sauce

• 3 egg yolks

• 2 tablespoons water

• ½ cup clarified butter, kept warm

• 1 tablespoon fresh lemon juice

• ¼ teaspoon salt

• ¼ teaspoon white pepper

• Pinch of cayenne pepper

For Assembly

• 4 English muffin halves, toasted

• 4 large eggs for poaching

• 1 tablespoon white vinegar

• 2 tablespoons fresh chives, chopped

• ½ teaspoon paprika for garnish

Instructions

Make the Crab Cakes

Gently combine crabmeat, panko breadcrumbs, mayonnaise, beaten egg, green onions, parsley, Old Bay, Dijon mustard, and black pepper in a large bowl. Be careful not to break up the crab meat too much. Form mixture into 4 equal patties about 2½ inches wide and ¾ inch thick. Coat each cake lightly with additional panko breadcrumbs and refrigerate for at least 30 minutes to help them hold together during cooking.

Prepare the Hollandaise

In a blender, combine egg yolks, water, lemon juice, salt, white pepper, and cayenne. Blend briefly, then slowly drizzle in warm clarified butter while blending until sauce is smooth and creamy. Add warm water if needed to reach desired consistency. Keep warm by placing blender container in a warm water bath.

Cook the Crab Cakes

Heat butter in a large skillet over medium-high heat. Cook crab cakes for 3-4 minutes per side until golden brown and heated through. Transfer to a warm plate and cover to keep warm.

Poach the Eggs

Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into individual small bowls. Create a vortex in the simmering water with a spoon, then carefully slide eggs one at a time into the center of the vortex. Cook for 3-4 minutes for runny yolks, then remove with a slotted spoon and briefly drain on paper towels.

Assembly and Serving

Place toasted English muffin halves on plates. Top each with a warm crab cake, then carefully place a poached egg on top. Generously drizzle with hollandaise sauce and garnish with chopped chives and a light dusting of paprika. Serve immediately while everything is warm for the best experience.