Spicy Crab Cakes with Lemon Aioli Sauce

Ingredients

• 2 tablespoons butter 
• 1 tablespoon chives chopped
• 1 teaspoon crab boil seasoning 
• 0.5 cup dijon mustard 
• 1 large eggs 
• 1 tablespoon parsley leaves fresh chopped
• 1 clove garlic minced
• 5 servings hot sauce to taste
• 5 servings kosher salt and pepper black freshly ground
• 3 tablespoons juice of lemon 
• 0.5 teaspoon lemon zest 
• 1 pound lump crab meat picked over
• 0.5 cup mayonnaise 
• 1 cup panko bread crumbs plain
• 0.5 cup vegetable oil; peanut oil preferred 
• 0.3 cup bell pepper red finely chopped
• 1  shallots chopped fine

Equipment

• bowl
• frying pan

Directions

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