In a large bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.

Form Cakes

Form the mixture into 4 equal-sized crab cakes, about 4 oz each. Place them on a plate and refrigerate for about 30 minutes.

Cook Crab Cakes

Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown. Remove and keep warm.

Rayu Hollandaise Preparation

Melt Butter

In a small saucepan, melt the butter over low heat. Set aside.

Whisk Egg Yolks

In a heatproof bowl, whisk together egg yolks, rayu sauce, lemon juice, and salt.

Combine Mixtures

Place the bowl over a pot of simmering water (double boiler). Slowly drizzle in the melted butter while whisking continuously until thickened.

Assembly

Poach Eggs

In a separate pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3-4 minutes until whites are set and yolks are still soft.

Prepare Spinach and Avocado

Sauté spinach in a pan until wilted. Slice avocado.

Assemble the Dish

On each plate, layer spinach, a crab cake, a poached egg, and drizzle with rayu hollandaise. Garnish with cilantro aioli.