Crab Cakes - Place all the ingredients except the crab in a mixing bowl and mix together. Gently fold the crabmeat into the mixture, being careful not to break up the crab lumps. Chill for 1 hour. Form into 2 inch cakes, about 2 1/2 ounces each.Place on tray, cover and keep chilled as needed. When ready to serve: Heat 2 ounces of vegetable oil in the saute pan over medium heat.
Dredge both sides of crab cakes with flour and place in pan with hot oil. Test to be sure the oil is hot by sprinkling a pinch of flour into the oil. It should sizzle. Saute the crab cakes over medium heat for about 2 minutes on each side or until golden brown. Place the cakes on a sheet tray and bake in a 375 degree oven for 4-5 minutes. Serve over a spoonful of the mango slaw. Mango Slaw - Peel the mango and slice into julienne strips on a mandolin. Thinly slice the hearts of palm. Slice the tomato into thin slices and remove the seeds. Cut into julienne strips. Place in a stainless steel or glass bowl. Add the remaining ingredients, stir, and chill for 30 minutes.