Melt the butter in a large skillet; add vegetables and saute for 5 minutes.

Combine the flour and the next five ingredients in a large bowl. Lightly beat egg yolk; add buttermilk to the egg yolk.

Stir the sauteed vegetables and buttermilk mixture into the flour mixture. Fold in crab meat. Beat the egg whites at high speed until soft peaks form. Gently fold half of the beaten egg whites into the crab meat mixture. Fold in remaining beaten egg white.

Heat 2" of oil to 375°. Using either a teaspoon or a small ice cream scoop, drop batter into hot oil 4 or 5 at a time Cook 3 minutes or until golden on all sides, turning once. Drain on paper towels and serve.

For the mango butter, I took a little of my mango salsa that I had made, stirred it into some softened butter and added about a tablespoon of mango chutney.