2) Add lemon juice, salt, black pepper, and cayenne, then add the remaining oil and process until thick and smooth. Refrigerate until needed.
For the croquettes:
1) Cook the rice in 500ml of boiling salted water for 20 to 25 minutes or until done. Add the butter whilst the rice is still hot.
2) In a mixing bowl, stir the flour and eggs to make a light batter. Add the rice, spring onions and jalapenos; mix well. Add the prawn, crawfish, crabmeat, lemon juice and all the seasonings.
3) Combine until incorporated but DO NOT OVERMIX to avoid breaking up crabmeat. Refrigerate this mixture for 30 minutes to 2 hours.
4) Shape the mixture into patties the size of buns and about 1 to 1.5cm thick and coat with cracker crumbs. (An ice cream scoop helps keep portion sizes the same.)
5) Heat some oil in a 25cm iron skillet until bubbles come up from the bottom of a wooden spoon when inserted. Oil should be hot but not smoking. Fry the croquettes over a medium to medium-high heat until golden brown on both sides. Drain on kitchen paper. Season with a sprinkle of salt.
6) Grill the halved rolls over medium heat until toasted. Spread garlic aioli on each half. Place 1 croquette on the bottom half of the roll; top with slice of cheese, lettuce, tomato, onion and gherkin/jalapenos. Top with other half roll. Serve with your favourite spicy potato crisps.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, eggs with intact shells, and avoid contact between the yolks or whites and the outer shell.
For Emeril's ESSENCE Creole seasoning:
1) Combine all ingredients thoroughly.
For the Shiner Bock beer bread:
1) In a large non-metal mixing bowl, dissolve the yeast with warm water, add the honey and stir. Allow the yeast to activate and begin to bloom. Add 560g of the flour, the salt, oil, beer and beaten eggs.
2) Stir with wooden spoon until thoroughly mixed. Turn out and onto heavily floured surface. Work this flour into the dough, by kneading 10 to 15 minutes as the dough will be sticky. Knead until smooth and it "comes back" when pushed with your finger.
3) Place the dough in a lightly oiled bowl, rolling it around to coat with oil. Cover with cling film and put in a warm place until doubled in size.
4) When the dough has doubled, punch down in the middle and let it rest for 5 minutes. Divide the dough into 8 to 12 (7.5cm) rolls. Smooth, place on baking trays and brush with melted butter. Cover with cling film and allow to rise a second time until doubled in size.
5) Preheat oven to 180C/ Gas 4. Bake the rolls for 30 to 35 minutes. Remove from the oven, brush with melted butter and cover with greaseproof paper until cooled.