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1
In a large bowl, combine the crabmeat with the mayonnaise, chives, lime juice, honey and 1 tablespoon of the chili sauce; season with salt and pepper.
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2
Stir well to break up some of the crabmeat.
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3
Form the mixture into 8 crab cakes, packing them firmly.
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4
Put the crab cakes on a baking sheet and refrigerate until firm, about 25 minutes.
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5
Meanwhile, in a blender, puree the mango with 1 tablespoon of the oil and the remaining 1 teaspoon of chili sauce until smooth.
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6
Scrape the mango puree into a small bowl and season with salt and pepper.
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7
Put a handful of flour into a medium, shallow bowl.
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8
Put the eggs in another shallow bowl and the panko in a third bowl.
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9
Take a crab cake in your hand and carefully dust it all over with flour, shaking off any excess.
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10
Dip the crab cake in the beaten egg and then coat it well with the panko.
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11
Repeat with the remaining crab cakes.
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12
In a medium skillet, heat 3 tablespoons of the vegetable oil until shimmering.
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13
Add 4 of the crab cakes to the skillet and cook them over moderately high heat until they are browned and crisp, about 3 minutes per side.
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14
Drain the crab cakes on a wire rack set over a baking sheet.
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15
Repeat with the remaining 3 tablespoons of vegetable oil and 4 crab cakes.
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16
Drizzle 4 plates with the mango puree and set 2 crab cakes on each plate.
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17
Mound the micro greens alongside and serve right away.
