In a large bowl combine all ingredients for the crab cakes, besides the crabmeat and butter, and whisk together.
Add the lump crabmeat, making sure to drain off any excess water from the packaging. Carefully
Carefully combine crabmeat and filling with your hands, making sure not to break up the lump pieces of crab.
Using a 1-inch cookie scoop, form the mixture into bite sized mini cakes with your hands.
Heat the butter in a large skillet over medium high heat. Add the crab cakes to the skillet, a few at a time, and sear for 3-4 minutes on each side until golden brown. Repeat with the remaining crab cakes and continue until all crab cakes are cooked. Set aside until ready to serve.
In a medium bowl, toss together the ingredients for the mango pepper relish and serve alongside the crab cakes.