Preheat oven to 350º. Sauté crab cakes in oil over med heat until golden brown on each side. Transfer to oven and bake until 165º internal temp is reached, approx. 5 min. Keep warm.
Fill soup pot halfway with water and bring to a boil. Add vinegar and lower the heat to simmer. Break an egg into a small bowl or ramekin and gently drop into the simmering water. Repeat with 2-3 more eggs (depending on pot size) and let eggs cook undisturbed. Poaching time will vary between 5-8 min, depending on desired softness of yolk. Gently remove cooked eggs from the pot with a slotted spoon and place on paper towels.
To assemble, place two muffin halves on a serving plate and add a hot crab cake. Gently place a poached egg over each, then finish with hollandaise sauce and garnishes. Serve immediately.
In blender, combine all except butter. With blender running, add hot butter in steady, thin stream; sauce will be a pourable “gravy” consistency. Taste and adjust for more lemon/salt/hot sauce, as desired. Serve immediately.
* To make this recipe gluten-free friendly, substitute Classic Crab Cakes with our Market Seafood Department Gluten-Free Crab Cakes and Glutino Gluten-Free English Muffins.