To Make Crab Cakes.
Mix crabmeats, salt, pepper, mustard, old bay seasoning, mayonnaise, egg, red pepper, onion, and celery.
The mixture will be very moist. At this point add the breadcrumbs but only add enough to dry the mixture out some.
Wet your hands and form the mixture into hefty sized patties. Add more breadcrumbs if mixture is still too sticky.
Dredge the patties in breadcrumbs and place in the refrigerator. Refrigerate for at least 20 minutes.
Melt about 3 tablespoons of butter in a sauté pan.
Add crab cakes and cook on each side until golden brown (about 7-9 minutes each side).
Place cakes in a preheated oven set very low to keep them warm.
Toast English muffins.
Poach four eggs.
To Assemble:
Place English muffins on two plates.
Top with a crab cake on each half.
Top crab cake with poached egg.
Spoon hollandaise sauce on top and around muffin.
Sprinkle chives all over.
