Separate crab, with half mango mix, 1/2 c panko, mayo, shallot, egg, 1 tbsp lemme and next 4 ingredients. Form 1/4 c cakes, placing on parchment lined baking sheet.

Dredge both sides cakes in 1/2 c panko. Refrigerate 10 minutes.

Add remaining mango mix and 1/2 c water to small saucepan. Boil, stirring often and smashing. Reduce so water evaporates. About 15 minutes. Remove from heat, stirring 1 tsp lemon juice.

While mango cooking, heat oil nonstick skillet over medium heat. Add crab cakes, cooking 5 minutes each side. Transfer to paper towels plate.

Slice rolls, building slider with 1 tbsp greens and mango relish.