Shrimp and Crab Croquettes

ingredients

2 c. water,
1 c. Zatarain’s long-grain rice;
4 tbsp. butter,
1 lb. fresh shrimp, peeled, deveined and finely chopped,
8 oz. crabmeat,
1 c. finely chopped green onions,
1/2 c. finely chopped seeded jalapenos, 4 tbsp. fresh lemon juice,
1/2 tsp. salt,
1/2 tsp, freshly ground black pepper,
1/2 tsp. Essence,
1/2 c. all-purpose flour,
4 eggs, lightly beaten,
vegetable oil or peanut oil for frying,
white saltine cracker crumbs,
Garlic Ailoi

directions

1
Bring 2 c. salted water to a boil in a medium pot. Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine. Stir in flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours.
2
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a 1/3 of the way. Heat over medium heat until a deep-frying inserted in the oil reaches 360F.
3
Remove the croquette mixture from refrigerator and shape into 1/2 inch to 3/4 inch thick patties and coat with white cracker crumbs. Use an ice cream scoop to keep portion sizes the same. Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt.

notes

Emeril’s ESSENCE Creole Seasoning (Bayou Blast): 2 ½ 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 Combine all ingredients thoroughly.

Source: Andy Dructor