Spicy Crab Cakes Topped with Guacamole

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Crab cakes:

1 pound lump crabmeat, picked over to remove any shell, broken into small pieces

2 tablespoons mayonnaise

1 large egg, beaten

1/2 cup panko bread crumbs

1/4 cup chopped scallions (white and pale green parts only)

1 tablespoon fresh lime juice

1/4 cup chopped cilantro leaves

1/2 teaspoon habanero hot sauce

Salt and freshly ground black pepper

Breading:

1 cup panko bread crumbs

1/4 cup chopped cilantro leaves

3 tablespoons olive oil

Guacamole:

2 firm, ripe avocados, halved, pitted, and peeled

2 tablespoons minced onion

2 tablespoons chopped cilantro leaves

1 teaspoon fresh lime juice

Salt and freshly ground black pepper