Dab crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
In a medium bowl, whisk together mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice.
Add crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn’t sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
Line a rimmed baking sheet with aluminum foil and lightly grease. Place crab cakes on baking sheet.
Preheat broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes.
Remove, transfer to toasted English Muffins using a spatula and top with hollandaise sauce.
Combine egg yolks, Dijon mustard and lemon juice in a blender. Cover, and blend on high for 1-2 minutes. The mixture will blend and start to lighten.
Reduce blender speed and take out the middle stopped in the center of the lid. Slowly pour in butter in a steady stream while the blender is running. You might get a few spits and splatters.
Continue to mix until sauce has thickened, which will happen within 1 minute.
Add salt and optional hot sauce or white pepper, pulse to blend.
Sauce will be semi-warm from agitation in the blender, but you can heat further by setting the whole blender in large bowl of hot water or place sauce in a double boiler saucepan on low heat, stirring constantly.
If you’ve tried this recipe, come back and let us know how it was!
To make into a Crab Cakes benedict top with a poached egg and chives. You can also add a flavored cream cheese to the English muffin for a fun twist!