Place one egg into a small bowl and beat lightly.

In a large mixing bowl, combine the crab meat, pork rind crumbs (or keto breadcrumbs), beaten egg, scallions, Dijon mustard, mayonnaise, old bay seasoning, salt, and pepper. Mix until well combined. Knead with your hands to fully combine, if needed.

Form the crab cake mixture into four evenly sized patties. 

Heat a thin layer of oil in a skillet over medium high heat. Add the crab cakes and fry for 3-4 minutes on each side, until crispy and lightly golden. 

Remove the crab cakes from the pan, and set them aside on a paper towel lined plate to drain. 

Pour most of the oil out of the skillet, reduce the heat to medium, and saute the asparagus for 6-7 minutes until crisp tender. Add salt and pepper, to taste. Set aside. 

To poach the eggs: Bring a medium sized pot of water to a boil. Reduce to a simmer. Carefully crack the eggs into the hot water, taking care not to break the yolk. Cook for 2-3 minutes until the egg white is set and the eggs are cooked to your liking, and remove from the water with a slotted spoon. Set aside.

To make the hollandaise sauce: Add the butter to a saucepan and heat over medium heat. When butter is just melted, add the whipping cream and lemon juice. Stir to combine. Remove from the heat and slowly add the egg yolks, whisking continuously until the sauce is smooth and thick. Add salt to taste. Be careful not to heat the egg yolks too much, or they will scramble!  

To serve, top each crab cake with a few pieces of asparagus and a poached egg. Drizzle with the hollandaise sauce.