Mini Crab Cakes with Mango Salsa

Crab Cakes:

• 1/4 cup mayonnaise
• 1 teaspoon Worcestershire sauce 
• 1/2 teaspoon seafood seasoning, such as Old Bay 
• 2 scallions, finely chopped 
• 1 large egg 
• 1/2 lemon, finely zested 
• Kosher salt 
• 4 slices white sandwich bread, crusts removed, cut or torn into small pieces 
• 1 pound jumbo lump crab meat, picked through for shells 
• 3 tablespoons unsalted butter 

Mango Salsa:

• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon sugar 
• 1/2 English cucumber, cut into 1/4-inch dice 
• 1/2 lemon, juiced 
• 1/2 large mango, peeled and cut into 1/4-inch dice
• 1/4 jalapeno, preferably red, seeded and minced 
• Kosher salt 

Creamy Dijon:

• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard