• Pick through crab and add to a large bowl along with half the mango mixture, 1/2 cup panko, the mayonnaise, shallot, egg, 1 tbsp lemon juice and next 4 ingredients. Form into scant 1/4-cup cakes and place on a parchment-lined baking sheet.

  • Dredge both sides of crab cakes in 1/2 cup panko. Refrigerate at least 10 minutes.

  • Add remaining mango mixture and 1/2 cup water to a small saucepan. Bring to a boil, stirring often and smashing. Reduce until almost all water evaporates, about 15 minutes. Remove from heat and stir in 1 tsp lemon juice.

  • While mango relish is cooking, heat oil in a large nonstick skillet over medium. Carefully add 5 crab cakes; cook 5 minutes per side. Transfer to a paper-towel-lined plate to keep warm. Repeat with remaining crab cakes.

  • Slice sweet rolls in half and build each slider with 1 tbsp salad greens, a crab cake and mango relish. Serve warm.

Nutrition Facts

254 calories; 13 g total fat; 3 g saturated fat; 211 mg sodium. 28 g carbohydrates; 1 g fiber; 11 g sugar; 9 g protein;