For the Crab Cakes:

• 1 lb lump crab meat (drained and picked over for shells)
• 1/2 cup panko breadcrumbs (plus extra for coating, if desired)
• 1 large egg
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 green onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste
• 2 tablespoons olive oil (or unsalted butter) for pan-frying

For the Mango Salsa:

• 1 ripe mango, peeled and finely diced
• 2 tablespoons red onion, finely minced
• 1 tablespoon fresh cilantro, chopped
• Juice of 1/2 lime
• Optional: 1/2 jalapeño, minced (for heat)
• Pinch of salt

For the Sliders:

• 8–10 slider buns (brioche, potato, or Hawaiian rolls)
• Optional: butter for toasting buns
• Optional: greens (arugula, romaine, or microgreens)
• Cocktail skewers for serving