Instructions: Seed and dice all peppers. In a large bowl, gently mix together the bread crumbs, eggs, crabmeat, cilantro, scallions, peppers, mayonnaise, salt, and ground pepper.

Form heaping tablespoons of crabmeat mixture into small, thick cakes, about 1 1/2-inch in diameter. Heat the vegetable oil in a large skillet over medium-high heat until hot, but not smoking. Cook the crab cakes for 2 to 3 minutes per side, until golden brown, turning them with a spatula. Drain on a plate lined with a paper towel before serving. Serve hot, topped with Mango Relish.

MANGO RELISH: Peel and seed the mangoes; dice into 1/4" cubes. Place mango cubes in a medium mixing bowl, and toss with remaining ingredients; adjust seasoning to taste. Best if refrigerated before serving. (Makes 2 1/2 cups)

Makes 40 cakes.

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