In a small saucepan, melt butter until bubbly and turn off burner. Mix in garlic and juice of one lemon and allow to sit.
In medium bowl add mayonnaise, eggs, mustard juice of half one lemon, Tuscan blend and pepper and whisk together. Gently fold in crab. Stir in 3/4 c of panko. Add more bread crumbs if needed.
Portion into 4 crab cakes and place on platter, cover and refrigerate for at least 10 minutes. Place remaining panko on plate/bowl and dredge crab cakes. Set on wax paper until ready to cook.
Heat skillet and place on 3-5 tbl of the garlic butter in large skillet. Add patties and fry approximately 4-5 minutes on each side or until done. Add more butter as needed while frying. Remove to paper lined plate until ready to serve.
For the pesto: Place garlic in food processor and process until minced. Add basil, cheese, and lemon juice and start to blend. Slowly add in the olive oil while the blender is running. Blend until completely smooth.
Place in small saucepan and bring to a boil. Reduce and simmer, stirring occasionally for 5 minutes. Add more olive oil if too thick and add salt and pepper to taste.
Serve crab cake with pesto sauce and garnished with lemon and fresh basil leaves.