Heat 1/2 the oil in a large, deep skillet over medium heat until hot. Arrange 6 ALASKAN Crab Cakes in skillet and cook, flipping once, until deep golden brown and hot throughout (8 minutes). Transfer to a paper-towel-lined plate and set aside. Repeat with remaining Crab Cakes.
To make spicy mayo combine in a small bowl mayonnaise, lemon juice, chili sauce, salt and freshly ground black pepper. Stir together all ingredients until combined. Working in 2 batches, melt 1 tablespoon butter in a large skillet over medium-high heat. Brown cut sides of 6 rolls until toasted and golden; transfer to a plate and repeat with remaining butter and rolls. Spread a bit of spicy mayo, to taste, on each bun, then top with lettuce, pancetta, crab cakes and a slice of tomato. Serve immediately.