In a large bowl gently combine crab meat, breadcrumbs, mayonnaise, Dijon, Worcestershire, beaten egg, chopped parsley, sliced scallions, Old Bay (or Creole seasoning), salt, and pepper. Mix carefully to keep lumps of crab intact; stop once evenly combined.

Form cakes

Divide mixture into 4 equal portions and gently shape into compact patties about 3.5–4 in (9–10 cm) across and 1 in (2.5 cm) thick. Place on a tray and refrigerate for at least 20 minutes to firm (helps them hold when frying).

Pan-fry

Heat a large skillet over medium heat. Add 2 tbs butter and 1 tbs vegetable oil. When butter is foaming, add crab cakes (don’t overcrowd) and cook 3–4 minutes per side until golden brown and heated through. Transfer to a warm oven (200°F/95°C) or a plate tented with foil while you finish other components.

Crisp Golden Potatoes (side)

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic powder, onion powder, salt, and pepper on a rimmed baking sheet. Spread in a single layer and roast 20–25 minutes, flipping once halfway, until golden and crisp. Remove from oven and toss with chopped parsley. Keep warm.

Creole Hollandaise

Set up double boiler

Fill a saucepan with 1–2 inches of water and bring to a gentle simmer. Use a heatproof bowl that sits over the pan without touching the water.

Whisk yolks

In the bowl, whisk egg yolks with lemon juice until slightly thickened. Place bowl over simmering water and whisk constantly to gently warm the yolks for 1–2 minutes (don’t scramble).

Emulsify

Very slowly drizzle the hot melted butter into the yolks while whisking constantly to create a thick, glossy emulsion. If sauce becomes too thick, whisk in warm water 1 tsp at a time to reach desired consistency.

Season

Stir in Creole seasoning, smoked paprika, hot sauce (if using), and salt. Taste and adjust lemon or seasoning. Keep the hollandaise warm over the warm (not simmering) water, whisking occasionally, or transfer to a thermos to maintain temperature.

Poached Eggs & Assembly

Poach eggs

Bring a wide shallow saucepan of water to a gentle simmer and add white vinegar. Create a gentle whirlpool with a spoon and crack one egg into a small dish then slip it into the center of the whirlpool. Poach 3–3.5 minutes for runny yolks (or longer for firmer yolks). Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat for remaining eggs (work in batches of 2 if necessary).

Toast muffins

While poaching, split and toast English muffins. Optionally spread with a little butter.

Assemble plates

Place 2 toasted English muffin halves on each plate. Top each half with one warm crab cake. Place a poached egg atop each crab cake. Spoon generous amounts of warm Creole hollandaise over the eggs and crab cakes. Garnish with chopped chives and a light sprinkling of smoked paprika or extra Creole seasoning. Add crisp golden potatoes to the side and lemon wedges if desired.