Tips: If you can't find Meyer lemons, which are sweeter that regular lemons, substitute a 2:1 ratio mixture of lemon juice and orange juice.

Yield:4

1. To prepare the hollandaise sauce, melt the 1/2 cup butter in a small saucepan over low heat. Place the egg yolks in a double broiler over barely simmering water; whisk them for a moment until they are smooth but not fluffy.
   
   
2. Gradually whisk in the melted butter in a slow, steady stream to make a smooth sauce. Cook for 2 minutes, stirring constantly. Turn off the heat but leave the sauce over the double broiler to keep warm.
   
   
3. Stir in the lemon juice and the salt and pepper to taste. If the sauce thickens before using, thin it out with a tbsp or two of hot (but not boiling) water.
   
   
4. Fill a large skillet with water to a depth of 2in. Place the skillet over high heat and bring to a simmer. Add the vinegar and salt. A flurry of bubbles should rise to the top of the water.
   
   
5. As soon as the foaming subsides, working one at a time but quickly, crack an egg into a small bowl and gently slide the egg into the water. Cook until they reach desired doneness; for medium-set eggs, about 3 minutes.
   
   
6. Remove the eggs with a slotted spoon. Lightly toast the muffins in a toaster until golden brown. Butter them generously.
   
   
7. Place 2 muffin halves on each warmed serving plate; place 2 crab legs or one-fourth of the crabmeat on one half. Place the poached egg on top of the crab. Drizzle with hollandaise sauce.
   
   
8. Arrange the second muffin half partially on top of the other, like a tilted cap. Place 3 asparagus stalks and a slice of lemon on each plate. Garnish with the parsley and a dusting of nutmeg. Serve immediately.