Peel and chop the shrimp into small pieces, and drain the crabmeat.
Mix all cake ingredients in a bowl until well incorporated. Then scoop the mixture and shape into whatever sized portions you would like. This batch easily makes 6, three inch cakes, or 12 appetizer size cakes.
Refrigerate.
Mix all aioli ingredients into a bowl and refrigerate.
Heat a stainless steel skillet over medium heat, and add about 2 tablespoons of oil. Working in batches cook the cakes 3 minutes per side. Cover the pan during the last minute of cooking on each side. *I made 6 cakes, and cooked 3 per batch.
Transfer to a paper towel lined plate until all cakes are cooked.
Serve with the aioli and a lemon wedge, over a bed of arugula!