If using raw King crab meat, preheat your oven to 350°F (175°C). Bake it for 25 minutes, then allow it to cool before extracting the meat using kitchen shears.

In a skillet, melt salted butter over medium heat. Add sea salt, black pepper, smoked paprika, chopped parsley, chives, and a splash of lemon juice.

Add the crab meat and gently warm it for about 4-5 minutes, stirring occasionally.

Whisk egg yolks and lemon juice together in a heatproof bowl, then set it over a saucepan of simmering water. Gradually drizzle in melted butter while whisking continuously until the sauce thickens (about 5-7 minutes).

Slice the English muffins in half and toast them in a skillet until golden brown and crispy, about 3-4 minutes per side.

In a separate saucepan, bring about 3 inches of water to a gentle simmer. Add a splash of white wine vinegar. Poach the eggs for 1.5-2 minutes.

On each toasted muffin half, layer a generous amount of seasoned crab meat, followed by a poached egg. Drizzle with hollandaise sauce, top with sturgeon caviar and chives.