Instructions

1. Stir together mayonnaise, egg yolks, mustard, Worcestershire, seasoning, chives, parsley, and dill in a large bowl. Add crushed crackers, stirring until blended. Gently fold in crabmeat. Cover, and refrigerate at least 2 hours.
2. Form chilled crab mixture into 2-inch patties. Dredge patties in breadcrumbs, pressing gently to coat.
3. Preheat oven to 400ºF. Melt 2 Tbsp butter with 2 Tbsp oil in a large nonstick skillet over medium heat. Add half of crab cakes; cook 3 to 4 minutes per side or until golden brown.
4. Transfer to a lightly greased baking sheet. Repeat procedure with 2 Tbsp butter, 2 Tbsp oil, and remaining crab cakes. Bake crab cakes 10 minutes.
5. Meanwhile, fill a large skillet two-thirds full with water; add vinegar. Bring to a boil. Reduce heat to a simmer.
6. Crack 4 eggs into skillet, about 2 inches apart; cook 3 minutes or to desired doneness.
7. Remove eggs using a slotted spoon. Repeat with remaining 4 eggs.
8. Make hollandaise sauce according to package directions using 4 Tbsp butter and 1 cup cold water .
9. Top each crabcake with a poached egg. Spoon hollandaise sauce over eggs.