In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and 1 egg. Gently fold in bread crumbs until well mixed. Season with salt and pepper to taste.

Form and Cook the Crab Cakes

Divide the crab mixture into four equal parts and shape into 4-ounce cakes. Heat 1 tablespoon of butter in a skillet over medium heat. Cook the crab cakes for 4-5 minutes on each side until golden brown. Remove and keep warm.

Prepare the Potatoes

While the crab cakes are cooking, dice the potatoes and boil them in salted water until tender, about 10-12 minutes. Drain and season with salt and pepper to taste.

Cook the Eggs

In the same skillet, add more butter if needed, and cook the eggs to your liking (scrambled, fried, poached, etc.).

Toast the Bread

Toast the slices of white or wheat bread until golden brown.

Serve

On each plate, serve the crab cake alongside the cooked eggs, seasoned potatoes, and toasted bread.