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

Dredge both sides of crab cakes in 1/2 c panto. Refrigerate 10 minutes.

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

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

Slice rolls and build slider with 1 tbsp salad green, cakes and mango.