STEP ONE COMBINE 1/2 cup bread crumbs, mayonnaise, egg, mustard, green onion, Worcestershire sauce and seafood seasoning. Gently mix in the crabmeat; form into 24 cakes.
STEP TWO REFRIGERATE 30 minutes to several hours before proceeding. Place the remaining 1/2 cup bread crumbs in a shallow dish; coat the crab cakes in the crumbs.
STEP THREE POUR oil into large deep skillet to depth of 1/2 inch; heat over medium-high heat to 365ºF. Carefully add crab cakes in batches; cook, turning once, until golden brown, about 3 minutes.
STEP FOUR TRANSFER to a paper towel-lined tray to drain. Serve hot with Mango Salsa on the side.
STEP ONE COMBINE salsa ingredients in small bowl. Season with salt and pepper.
Tip Salsa can be made ahead. Cover and chill until ready to serve. Makes 2 3/4 cups.
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