Spicy Crab Cakes with Lemon Aioli Sauce

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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

Lemon Aioli:

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