Drain the crab meat. In a large bowl, mix the crab, breadcrumbs, mayonnaise, egg, spring onions, Tabasco sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
Meanwhile, in a small bowl combine the diced mango, onion, basil, coriander, lime juice, jalapeno (if using) and salt and pepper. Refrigerate until ready to use.
Heat two tablespoons vegetable oil in a large frypan over medium heat. Cook crab cakes until crisp and golden brown on both sides, about 4 minutes per side. Top with salsa.