• 1/2 cup finely chopped celery
• 1/3 cup fine dry bread crumbs
• 4 Eggs
• 3 English Muffins
• 1 package Knorr Hollandaise Sauce Mix
• 3 drops hot sauce
• 1 pound lump crab meat
• 1/2 cup mayonnaise
• 1/2 cup finely chopped onion
• 2 tablespoons minced parsley
• 1/2 teaspoon seafood seasoning
• 6 tablespoons unsalted butter
• 1/2 teaspoon Worcestershire sauce

Prepare the crab cakes:

1. Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs.
2. In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.
3. Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.
4. Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.

Prepare Knorr Hollandaise Sauce according to package instructions.

Poach the eggs:

1. Fill a medium sized sauce pan half way with water. Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together). Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference. Remove eggs one at a time with a slotted spoon.
2. Assemble: Layer ingredients as follows: English muffin, crab cakes (1 each muffin), eggs, Hollandaise sauce.