Drain the crab meat. In a large bowl, mix the crab meat, breadcrumbs, mayonnaise, egg, spring onions, hot sauce and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
Meanwhile, in a small bowl combine the diced mango, onion, basil, coriander, lime juice, chilli (if using), salt and pepper. Refrigerate until ready to use.
Heat 2 tablespoons vegetable oil in a large frying pan over medium heat. Cook crab cakes until crisp and golden brown on both sides, about 4 minutes per side. Top with salsa.
I just made this for my tea and both items were delicious. I used tinned crab white meat for the cakes as fresh is beyond my budget. I don't like coriander so didn't use that for the salsa, I used a whole red chilli instead of the green as I prefer red and a little dried basil instead of the fresh for budget reasons again. - 28 Feb 2016