Prep Crab Cakes:

1. Whisk together mayonnaise, horse radish, mustard, lemon huice, and cayenne in a bowl. Season with salt and pepper.
2. Add crab and green onions, gently folding to combine.
3. Add enough quick-mixing flour to just bind the mixture (approximately 2-3 T).
4. Form carb cake patties (approximately 6 about 1 inch thick) on wax paper, cover and refrigerate for 1-8 hours (can be prepared ahead of time).

Hollandaise:

1. Preheat oven to 300 (can be skipped if everything is being prepared together).
2. Combine lemon juice, old bay seasoning, salt, pepper, and 3 egg yolks in a medium stainless-steel bowl. Set over a pot of simmering water.
3. Whisk yolks until pale yellow and fluffy (ribbon forms when removing whisk) and remove from heat.
4. Slowly add melted, cooled, and clarified butter, a few T at a time while whisking. Continue until thickened (flavor is right).
5. Keep warm in oven until ready to use.

• Note: If sauce separates due to over heating, sometimes it can be saved by adding ice cold water (approx. tsp) and whisking. Another aproach is to start again with a single egg and lemon juice and add separated sauce slowly to good mixture. Alternately if it separates because it is too cold, you can add warm water.

Cook Crab Cakes:

1. Put remaining (2 C) quick-mixing flour in a shallow dish and season with salt and pepper.
2. Remove crab cakes from refrigerator.
3. Heat approx. 1/4 C canola oilt in a large nonstick saute pan over high heat until oil begins to ripple.
4. Dredge the patties on both sides in flour.
5. Saute cakes until golden brown on both sides and just cooked through (approximately 3 minutes per side).

Dish Preperation:

1. Prepare 1 poached egg per crab cake.
2. Place crab cake on plate, top with poached egg and hollandaise sauce.
3. Top with fresh tarragon or parsley.
4. Serve with remaing hollaindase on the side.