In a bowl combine crabmeat, two eggs, mayonnaise, Cajun seasoning, horseradish, lemon juice, lemon zest, and Italian breadcrumbs. Form into cakes then refrigerate at least an hour before service. This allows the crab cakes to set up for cooking.
Bring water and vinegar to a boil for egg poaching.
Whisk lemon juice and dill into prepared hollandaise sauce then hold warm.
Warm the butter flavored oil in a large sauté pan over medium high heat. Cook 1 minute per side to caramelize the surface.
Crack the eggs into the vinegar water to poach them.
Place two crabcakes per plate then top with a slab of roasted red pepper then a poached egg followed by 1-2 oz of hollandaise sauce. Garnish with a sprig of dill then serve.
