Cindy's Shrimp and Crab Croquettes

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2 cups water

1 cup long-grain rice (recommended: Zatarain's)

4 tablespoons butter

1 pound fresh shrimp, peeled, deveined and finely chopped

8 ounces crabmeat

1 cup finely chopped green onions

1/2 cup finely chopped seeded jalapenos

4 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Essence, recipe follows

1/2 cup all-purpose flour

4 eggs, lightly beaten

Vegetable oil or peanut oil for frying

White saltine cracker crumbs

Garlic Aioli, recipe follows

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Garlic Aioli:

4 egg yolks

2 tablespoons Dijon mustard (recommended: Grey Poupon) or Creole mustard

10 cloves garlic

1 1/2 cups extra virgin olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper