Louisiana-Style Shrimp Cakes are one of the glories of the Gulf and Cajun cookery. Rich in flavor, accompanied by a simple salsa and delightful salad. Perfect with crusty bread.

Louisana-Style Shrimp Cakes
Recipe type: Entree, Appetizer
Serves: 25 2-ounce pieces
  • 4 ounces soy milk
  • 1 1/2 Tablespoons egg replacer
  • 5 ounces Creole mustard
  • 2 1/2 ounces Worcestershire sauce
  • 2 1/2 ounces parsley, chopped
  • 1 Tablespoon seafood seasoning blend
  • 1 ounce Tamari soy sauce
  • 2 ounces fresh lemon juice
  • 2 ounces sliced green onion
  • 3 1/2 pounds rock shrimp, cooked, chopped
  • salt, to taste
  • fresh ground pepper, to taste
  • fresh bread crumbs, as needed
  • canola oil, as needed
  1. Mix ingredients except shrimp, pepper, salt and bread crumbs in large mixing bowl. Lightly mix in shrimp; season to taste.
  2. 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.
  3. Serve 2 cakes per order, with salsa and fresh mesclun greens.


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