Spicy Crab Cakes Topped with Guacamole

Ingredients

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:

Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Read more at: http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe.html?oc=linkback

Directions 

Crab cakes:  Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.

Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides.In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side..

Guacamole: 

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.