Seed and dice all peppers. In a large roll, gently mix together the
bread crumbs, egg, crabmeat, coriander, scallions, peppers,
mayonnaise, saltiness, and ground peppercorn.

Form heaping tablespoons of crabmeat mixture into little, thick cakes,
around 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 face, until golden brownness, turning
them with a spatula. Drain on a plate lined with a paper towel before
serving. Serve hot, topped with Mango Smack.

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

Makes 40 cakes.