In a large bowl, combine crab meat, mayonnaise, Dijon mustard, green onions, egg, bread crumbs, Old Bay seasoning, salt, and pepper. Mix until well combined.

Form Cakes

Shape the mixture into small cakes, about 2 inches in diameter, and place them on a baking sheet.

Fry the Cakes

Heat oil in a frying pan over medium heat. Fry the crab cakes for about 3-4 minutes on each side or until golden brown. Set aside.

Poach the Eggs

Prepare Water

In a saucepan, bring water and white vinegar to a gentle simmer.

Poach the Eggs

Crack the eggs into small bowls and gently slide them into the simmering water. Poach for about 3-4 minutes or until whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Make the Hollandaise Sauce

Whisk Egg Yolks

In a bowl, whisk together egg yolks and lemon juice until thick and pale.

Add Butter

Gradually whisk in melted butter until the sauce is smooth and creamy. Season with salt and cayenne pepper to taste.

Assemble the Dish

Layer the Ingredients

On a plate, place a crab cake, top with a poached egg, and drizzle with hollandaise sauce. Serve immediately.