In a medium bowl stir together 1/3 cup bread crumbs and all the other ingredients except the crabmeat.
Add the crabmeat and gently fold it in, being careful not to break up the pieces too much.
Put the remaining bread crumbs in a shallow bowl or plate.
Fill a half cup measuring cup with crabmeat, pressing down slightly.
Use a knife to release the crab cake from the measuring cup and place in the plate with the bread crumbs, turning and patting gently to help bread crumbs adhere.
Repeat until all the crabmeat is used.
Refrigerate at least a half an hour or up to 12 hours.
Prepare and refrigerate the salsa.
To cook the Crab Cakes
Preheat the oven to 350.
Melt the butter in an oven proof sauté pan until the foams and “sings” in the pan.
Brown the crab cakes for about two minutes on a side being careful not to burn them.
Once the crab cakes are brown, place them in the oven to finish cooking, about 5 minutes, until warmed through.
Serve with Mango Salsa.
For the Salsa
Slice a large mango along both sides of the seed.
Using a sharp knife, score the mango without piercing the skin, into a small diamond pattern.
With a spoon separate the mango flesh from the skin. If the pieces are overly large, chop them as needed.
Place the mango dice in a bowl along with the salsa.
Wash and dry a handful of cilantro.
Chop the cilantro and stems finely. You should have about 1/3 cup of chopped cilantro.
Add the cilantro to the mango and salsa and stir together.