Preheat the oven to 400F.

Spray a baking sheet with nonstick cooking spray.

In a small bowl, combine crabmeat, mayonnaise, scallions, 1 tablespoon lime juice, 1/4 cup cilantro, and hot sauce.

Season the crab mixture with salt and pepper to taste.

On a plate, mix panko bread crumbs and the remaining 1/4 cup cilantro.

Divide the crab mixture into 8 equal portions.

Shape each portion into a 3/4-inch-thick patty.

Carefully coat each patty with the panko bread crumb mixture on both sides.

Place the coated crab cakes onto the prepared baking sheet.

Bake the crab cakes for 10 minutes, or until heated through.

While the crab cakes are baking, prepare the guacamole.

In a medium bowl, coarsely mash the avocados.

Gently mix in the minced onion, remaining 2 tablespoons cilantro, and remaining 1 teaspoon lime juice.

Season the guacamole with salt and pepper to taste.

Transfer the baked crab cakes to a serving platter.

Top each crab cake with a tablespoon of guacamole and serve immediately.