For the Tartar Sauce:

1. Combine all the ingredients for the tartar sauce in a food processor and blend until well mixed and pureed. Season, to taste, with salt and pepper.
2. Transfer ½ cup of the tartar sauce to a large bowl to be used for mixing up the crab cakes and the other half to a serving bowl for later.

For the Crab Cakes:

1. To the tartar sauce in the bowl, add the crushed oyster crackers, the beaten egg, and pinch of salt. Mix well before gently folding in the crab meat. You want to mix until everything is incorporated but so the crab meat is still very much intact.
2. Gently form the mixture into ¼-cup sized patties, gently pressing down on the formed crab cakes. Place the formed crab cakes on a parchment-lined baking sheet.
3. Transfer the crab cakes to the fridge to set up while you bring the water for the eggs up to a simmer.

For Assembly:

1. Once the water comes up to a simmer, stream in a tablespoon or two of white vinegar and then stir the water in a circular motion to create a gentle vortex (this helps the egg whites stay together). Crack each egg into a small bowl or ramekin. Carefully add your eggs, one at a time, to the simmering water. Poach for about 3-4 minutes for a cooked egg white and runny yolk.
2. Using a slotted spoon, carefully remove the eggs from the water and place on a plate lined with paper towels.
3. Heat the olive oil for the crab cakes in a large nonstick skillet and place the pan over medium-high heat.
4. Add the crab cakes, in batches, to the hot pan and cook for 1 minute per side, just until they are crispy and golden.
5. Place a crab cake on each serving plate and top with slices of avocado (or mashed avocado if that’s preferred). Spritz everything with a lemon wedge and then top the avocado with one of the poached eggs.
6. Drizzle the remaining tartar sauce liberally over the plate and garnish with a little fresh parsley, red pepper flakes, and a pinch of salt. Serve immediately.