the crab mixture in the pan to form 8 mini-cakes. Cook
until golden brown, about 2 minutes, and then flip each
crab cake and cook for another minute, until golden
brown on the other side.
- Poach the eggs: Fill a large saucepan with about
4 inches of water. Bring to a simmer. Swirl the water in
one direction and gently crack in the eggs. Poach the
eggs until the whites are just cooked but the yolks are
still soft and runny. Poach in 2 batches if needed to
avoid overcrowding. - To serve, place 2 crab cakes on each plate, then
top each crab cake with a poached egg and a drizzle of
hollandaise. - Store the crab cakes and poached eggs in
separate airtight containers in the refrigerator for up to
3 days. Store the hollandaise in a covered jar in the
refrigerator for up to 5 days. Reheat the crab cakes in a
greased skillet over medium heat, frying for a minute or
two on each side until heated through. Reheat the
poached eggs in a pot of simmering water for 1 minute
or until warmed through. To reheat the hollandaise, see
here.