1. To make hollandaise, vigorously whisk egg yolks and lemon juice together in stainless-steel bowl until mixture is thickened and doubled in volume. Place bowl over a saucepan containing barely simmering water (or use a double-boiler). The water should not touch bottom of bowl. Continue to whisk rapidly. Be careful not to let eggs get too hot, or they will scramble. 
2. Slowly drizzle in the melted butter. Continue to whisk until sauce has thickened and doubled in volume. Remove from heat; whisk in the salt and thyme. Cover. Place in a warm spot until ready to use for eggs benedict. If sauce gets too thick, whisk in a few drops of warm water. Set sauce aside.
3. To poach eggs, heat 3 inches of water to a simmer in large saucepan. Add vinegar and salt; stir to dissolve. Cooking one at a time, break egg into small bowl; carefully slide it into water. Use a spatula to keep egg from sticking to bottom of pan and to keep egg whites together. Depending on how done you like the egg yolk, cook for 3 to 5 minutes. 
4. Continue to simmer until egg reaches desired doneness. Remove from water; place on a large plate. Repeat with remaining eggs. Transfer eggs to a 150° F oven to keep warm. 
5. To serve, set out 4 plates. Place half of an English muffin on each plate. Top with 1 crab cake, 1 poached egg and a generous drizzle of hollandaise. Garnish with lemon slices. 

Calories: 578, Fat: 43 g (20 g Saturated Fat), Cholesterol: 443 mg, Sodium: 1565 mg, Carbohydrates: 19 g, Fiber: 2 g, Protein: 30 g.