Preheat oven to 425 degrees.
Scrub the potatoes and place on a rack in the oven and bake for 30 minutes. Puncture the potatoes all over with a fork, allowing the steam to escape and bake for 30 minutes longer.
Meanwhile, in another mixing bowl add the lime juice and slowly drizzle in the oil while whisking. Salt to taste and reserve.
In another mixing bowl, combine the crabmeat, red peppers, yellow peppers, tomato, jalapeño, onion, avocado, basil, cilantro and papaya.
Prepare the sour orange mojo and set aside.
When potatoes are cooked and have cooled enough to handle, peel, chop and place in the bowl of an electric mixer with the feta, olives, cream cheese, and basil. Using the paddle attachment, mix ingredients until just combined and season to taste with salt. Form the mixture into 2” x 1” thick patties.
Place the flour in a shallow bowl. In another bowl combine the milk and egg and whisk until combined. Place the breadcrumbs in a third bowl then dip each patty into the flour, the egg mixture then the breadcrumbs. Place the potato cakes on a lightly oiled baking pan and place in the oven until hot and slightly browned, about 10 – 12 minutes.
Mash the garlic, chilies, salt and cumin together in a mortar with the pestle until fairly smooth. Scrape mixture into a mixing bowl and set aside.
Heat the olive oil until lightly smoking and pour over the garlic-chile mixture and let stand 10 minutes. Whisk in the sour orange juice, vinegar and orange zest; season with the salt and pepper to taste. Add the cilantro leaves just before serving.