Crab Cake Eggs Benedict

In a large bowl whisk the egg, mayonnaise, mustard, Worcestershire sauce, smoked paprika, Old Bay, parsley, green onions, black pepper, and salt together.
Place the crabmeat on top, followed by the crumbled saltine crackers. With a rubber spatula or large spoon, gently fold everything together. Break up crab meat slightly.
Form the crabmeat mixture into 4 patties about 1 ½ inches thick and place on a wax paper-lined cooking sheet or baking pan. Cover tightly and refrigerate for at least 30 minutes.
In a large skillet over medium-high heat, heat the oil until shimmering. Add the crab cakes and cook until golden brown, crispy, and heated through, approximately 3 minutes per side.

Fill a large saucepan with 2 inches of water and bring to a simmer over medium heat.
In a stainless steel bowl, whisk together egg yolks, water, lemon juice, salt, white pepper, Tabasco, and cayenne.
Set bowl over simmering water (not touching water) and whisk constantly until eggs thicken to the consistency of heavy cream, about 7-10 minutes. You should see ribbons when dragging the whisk through.
Remove from the double boiler and slowly drizzle in warm clarified butter while whisking vigorously until fully incorporated.
Season with additional salt if needed. Keep warm but not over direct heat.

Fill a large saucepan or deep skillet with 4 inches of water. Add vinegar and bring to a gentle simmer (small bubbles, not boiling).
Crack each egg into a fine-mesh strainer held over a bowl to remove the watery part of the white.
Transfer the cracked egg to a small ramekin or cup.
Create a gentle vortex in the water using a spoon.
Carefully slide the egg from the ramekin into the center of the vortex.
Cook for 3 minutes for runny yolks, 3½ minutes for medium yolks.
Remove with a slotted spoon and drain on paper towels.

Split English muffins in half and toast in a toaster oven. Top each English muffin half with a crab cake and a poached egg. Top with a spoonful of hollandaise sauce. Garnish with chopped chives or parsley and a pinch of Old Bay or paprika, if desired. Serve warm.