Ultimate prawn-crayfish-crab croquette burger with garlic aioli Recipe | Food Network UK

Ingredients

• 4 egg yolks*
• 2 tbsp Creole mustard
• 10 cloves fresh garlic, chopped
• 375ml extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 225g long-grain rice
• 115g butter
• 70g plain flour
• 4 eggs, lightly beaten
• 130g finely chopped spring onions
• 60g finely chopped seeded jalapenos
• 450g fresh prawn, peeled, deveined and chopped
• 225g crayfish tail meat, chopped
• 225g crabmeat
• 4 tbsp fresh lemon juice
• 1/2 tsp Emeril's ESSENCE Creole seasioning, recipe follows
• Saltine cracker crumbs
• Vegetable oil, for frying
• Shiner Bock beer bread, recipe follows
• 8 slices Monterey Jack cheese with jalapeno
• Shredded iceberg lettuce
• Sliced tomatoes
• Sliced red onion
• Sliced gherkin and/or pickled jalapenos for garnish
• Spicy potato crisps
• 2 1/2 tbsp paprika
• 2 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 (7g) package rapid rise dry yeast
• 60ml warm (40C) water
• 60ml honey
• 560g plain flour, plus 210g
• 1 tsp salt
• 60ml vegetable oil
• 1 (350ml) Shiner Bock Beer, at room temperature (or your favourite beer)
• 2 eggs, beaten
• 115g butter, melted