In a large mixing bowl, combine fresh lump crab meat, panko breadcrumbs, eggs, mayonnaise, lemon juice, and parsley. Mix gently to avoid breaking the crab. Refrigerate for 15 minutes.

Form the chilled mixture into six patties, each about 3 inches wide. Place on a parchment-lined baking sheet.

In a skillet, heat oil over medium heat. Cook the crab cakes for 4-5 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate.

In a pot, bring water and vinegar to a simmer. Crack eggs into small bowls and gently slide them into the water. Poach for 3-4 minutes until the whites are set.

In a double boiler, whisk egg yolks and lemon juice until thickened. Gradually drizzle in clarified butter while whisking to create a smooth sauce. Add salt and cayenne pepper.

On each plate, place two crab cakes, top with poached eggs, drizzle with hollandaise, and garnish with parsley.