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.