Spicy Crab Cakes with Lemon Aioli Sauce

• 2 tablespoons butter
• 1 shallot, chopped fine
• 1 clove garlic, minced
• 1/4 cup finely chopped red pepper
• Kosher salt and freshly ground black pepper
• 1/2 cup mayonnaise
• 1/2 cup Dijon mustard
• 1/2 teaspoon lemon zest
• 1 teaspoon crab boil seasoning
• 1 tablespoon chopped fresh parsley leaves
• 1 cup plain panko bread crumbs
• 1 large egg
• Hot sauce, to taste
• 1 pound lump crabmeat, picked over to remove cartilage and shell fragments
• 1/2 cup peanut oil
• Lemon Aioli, recipe follows
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon chopped chives
• 3 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• Kosher salt and freshly ground black pepper

1. Heat a medium size pan over medium heat.
2. Add the butter.
3. Once melted add the shallot, 1 clove of garlic and red pepper.
4. Lightly saute until tender, about 3 minutes.
5. Season with salt and pepper.
6. Remove from heat and allow to cool.
7. In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg.
8. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste.
9. Add crabmeat and stir well.
10. Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high.
11. Dip the cakes into the remaining panko.
12. Add oil to a large skillet over high heat.
13. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side.
14. Serve with Lemon Aioli.
15. In a medium bowl, mix all the ingredients together.

butter, shallot, clove garlic, red pepper, kosher salt, mayonnaise, dijon mustard, lemon zest, crab boil seasoning, parsley, bread crumbs, egg, sauce, lump crabmeat, peanut oil, lemon aioli, mayonnaise, clove garlic, chives, lemon juice, lemon zest, kosher salt

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/spicy-crab-cakes-with-lemon-aioli-sauce-recipe.html (may not work)