Yield: Approximately 50 2-oz. cakes
Soy milk – 8 oz.
Egg replacer – 3 Tbsp.
Creole mustard – 10 oz.
Worcestershire sauce – 5 oz.
Parsley, chopped – 5 oz.
Seafood seasoning blend – 2 Tbsp.
Tamari soy sauce – 2 oz.
Fresh lemon juice – 4 oz.
Sliced green onion – 4 oz.
Rock shrimp, cooked, chopped – 7 lb.
Salt – to taste
Fresh ground pepper – to taste
Fresh bread crumbs – as needed
Canola oil – as needed
- Mix ingredients except shrimp, pepper, salt and bread crumbs in large mixing bowl. Lightly mix in shrimp; season to taste.
- Shape mixture into 2-oz. cakes. Coat each side with about 1 tsp. bread crumbs. Saute in 1 tsp. canola oil over medium heat 45 seconds; transfer to 350F oven; bake 3 minutes.
- Serve 2 cakes per order, with salsa and fresh mesclun greens.
Nutrition information per serving: Calories 59; Fat 1.06g (16% calories from fat); Protein 10.6g; Carbohydrate 1.51g; Sodium 352mg.