Combine first 6 ingredients in a large bowl. Gently fold in crab and 1/2 cup panko.
Shape crab mixture into 8 cakes; carefully dredge patties in remaining 1 cup panko.
Heat 1 tablespoon melted butter and 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 crab cakes to pan, and cook 2 minutes on each side or until golden. Repeat with remaining butter, oil, and crab cakes. Serve immediately with Mango-Pineapple Salsa.