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Combine first 7 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (3-inch) patties; chill 1 hour. Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden. Cover and keep warm. Split and toast English muffins; warm bacon, and poach eggs. Divide muffin halves among 4 serving plates; top each with 1 Canadian bacon slice, 1 crab cake, and 1 egg. Drizzle with Simple Hollandaise; serve immediately.
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Achievable elevated desserts — laminated doughs, cakes, custards
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Wooden crab mallet — crack shells at the crab boil table