1 Step: Prepare the Crab Cakes

In a large bowl, gently mix the crab meat, breadcrumbs, mayonnaise, eggs, Dijon mustard, Old Bay seasoning, and lemon juice. To retain texture, avoid over-mixing. Form the mixture into small patties about ½ inches thick.

 2 Step: Cook the Crab Cakes

Heat a skillet over medium heat and add a drizzle of oil or butter. Once hot, carefully place the crab cakes in the pan. Cook each side for 4-5 minutes until golden brown and crisp. Transfer to a plate and keep warm.

3 Step : Poach the Eggs

Fill a medium saucepan with water and bring it to a gentle simmer. Stir in white vinegar. Crack each egg into a small bowl, then slowly slide it into the water. Poach for 3-4 minutes until the whites are set but the yolk remains soft. Remove with a slotted spoon and drain on a paper towel.

4 Step: Make the Hollandaise Sauce

In a heatproof bowl, whisk egg yolks and a tablespoon of water. Place over simmering water, whisking constantly until slightly thickened. Slowly drizzle in melted butter, continuing to whisk until smooth. Stir in lemon juice and season with salt.

5 Step: Assemble the Dish

Place a crab cake on a plate, top with a poached egg, and generously spoon hollandaise sauce over it. For a finishing touch, sprinkle with fresh parsley or paprika. Serve immediately and enjoy!