In a large bowl, gently fold the mayonnaise, lemon juice, 2 of the eggs and salt and pepper to taste into the crabmeat, being careful not to break up the lumps of crab.
Gently form the mixture into eight 1-inch-thick crab cake patties. Put on a baking sheet or tray and refrigerate for 1 hour.
Mix together the panko and lemongrass in another bowl. Beat the remaining 2 eggs in a third bowl with a pinch of salt and pepper
Gently roll each crab cake in the beaten eggs followed by the panko mixture. Let rest in the refrigerator for 15 minutes to firm up.
Combine the wine and garlic in a small saucepan. Bring to a boil and cook until reduced by half. Remove from the heat and whisk in the cold butter.
Heat the oil in a saute pan over medium heat. Cook the crab cakes until golden brown on one side, 3 to 4 minutes. Flip the crab cakes and finish cooking until golden brown on the second side, 2 to 3 minutes.
Serve immediately with the garlic butter sauce drizzled on top.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Steve Feder, Owner and Executive Chef, Riverwalk Cafe, Stuart, Florida