In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, and egg. Gently mix to combine without breaking up the crab meat too much. Form into 4 patties.

Cook the Crab Cakes

Heat a skillet over medium heat with a little oil. Cook the crab cakes for about 4-5 minutes on each side until golden brown. Set aside and keep warm.

Prepare the Asparagus

Blanch the asparagus in boiling salted water for 2-3 minutes until bright green and tender-crisp, then transfer to an ice bath to stop cooking. Drain and set aside.

Cook the Grits

In a saucepan, bring the water to a boil. Slowly whisk in the grits and reduce heat to low. Cook according to package instructions until creamy, stirring occasionally. Season with salt and pepper.

Make the Lemon Basil Butter Sauce

In a small saucepan, melt the butter over low heat. Stir in lemon juice and chopped fresh basil. Season with salt and pepper to taste.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide into the water. Poach for about 3-4 minutes until the whites are set but yolks are still soft.

Assemble the Dish

Toast the English muffins. Place a crab cake on each muffin half, top with asparagus, and a poached egg. Drizzle with lemon basil butter sauce and serve with a side of grits.