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["For the aioli, combine the egg yolks, mustard and garlic cloves in a food processor.", "While processing, add 1 cup of the olive oil in a fine stream to make an emulsion.", "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, cook the rice in 2 cups of boiling salted water for 20 to 25 minutes or until done.", "Add the butter while the rice is still hot.", "In a mixing bowl, stir flour and eggs to make a light batter.", "Add rice, green onions and jalapenos; mix well.", "Add shrimp, crawfish, crabmeat, lemon juice and seasonings.", "Combine until incorporated but DO NOT OVERMIX to not break up crabmeat.", "Refrigerate this mixture for 30 minutes to 2 hours.", "Shape the mixture into patties the size of buns and about 1/2 to 3/4-inch thick and coat with cracker crumbs.", "(An ice cream scoop helps keep portion sizes the same.)", "Heat oil in a 10-inch 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 medium to medium-high heat until golden brown on both sides.", "Drain on paper towel.", "Season with a sprinkle of salt.", "Grill halved rolls over medium heat until toasted.", "Spread garlic aioli on each half.", "Place 1 croquette on bottom half of roll; top with slice of cheese, lettuce, tomato, onion and pickles/jalapenos.", "Top with other half roll.", "Serve with your favorite spicy potato chips.", "*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, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
