Crab Cakes with Lemongrass and Green Mango

My mom loved crab cakes so much she’d sometimes lose count as she made batch after batch. I’d take advantage of the abundance and sneak one away every time I walked through the kitchen. She never said a word, but she must have known what was going on. What makes these crab cakes stand out is the combination of hot and sour flavors from the minced Thai chiles and bits of fresh green mango. I usually use equal parts lump and back fin.