Directions

• Mix together all of the Crab Cake ingredients in a large bowl. Set aside some parsley for garnish at the end. Form 4 patties and place them on parchment paper. Place in the fridge to firm up while you work on the other components.
• Bring 4 quarts of water to a boil and add in a tablepoon of white vinegar. Back the heat off slightly to keep your water just under a boil. Crack egg into a small bowl and place into swirling water for approximately 2 minutes. Remove egg from water with a slotted spoon and gently place on a paper towel. Repeat this for the remaining 3 eggs. Keep your water hot because we will use it again to reheat the eggs right before serving. 
• Toast 2 english muffins
• Pour 1 tablespoon of grape seed oil (vegetable oil or Canola will also work) in a 12” cast iron skillet on medium high heat. Once the oil is up to temperature, carefully place your crab cake patties in and fry them for 3-4 minutes per side until they are golden brown.
• Place 3 egg yolks, a pinch of kosher salt, 1/2 a lemon worth of lemon juice, and hot sauce into your blender. Blend ingredients on the lowest setting for 15-20 seconds. Melt 1 stick of butter and with the top still on the blender, open up the access hole in your blender lid, turn the blender on its lowest setting and slowly pour in the melted butter. The sauce will start to thicken. Continue to blend after you’ve added all of the butter for an additional 20-30 seconds. 
  
• Arrange your English muffins on the plate with the crab cake on top. Remember when I told you to keep your water at the temp that you initially poached the eggs at? This is where that comes into play. Carefully place your eggs back into the hot water for 10 seconds each. Remove them and put them on a clean paper towel to dry off any extra water. When dry, place them on top of your crab cake.
• Finally, pour on your hollandaise and garnish with chopped parsley.