3/4 pound cooked, shelled shrimp

3 tablespoons reduced fat mayonnaise

1 tablespoon Worcestershire sauce

Several drops hot pepper sauce

4 scallions, thinly sliced

2 tablespoons Dijon mustard

Salt and freshly ground black pepper

2 egg whites

1 cup panko crumbs

1 tablespoon canola oil

2 slices whole grain bread

Coarsely chop shrimp with a knife or in a food processor. Add the mayonnaise, Worcestershire sauce, hot pepper sauce, scallions and mustard and mix to combine the ingredients. Add salt and pepper to taste. Blend in egg whites. Shape into 4 cakes about 4 inches in diameter. Place panko crumbs on a plate and season with salt and pepper to taste. Place shrimp cakes on the crumbs, carefully turn them making sure both sides are coated with crumbs. Heat oil in a large nonstick skillet over medium heat. Add shrimp cakes and cook 5 minutes. Turn and cook 5 minutes. Place bread in a toaster oven or broiler to warm for a few minutes. Serve shrimp cakes with coleslaw and bread.

Yield 2 servings.

Per serving: 428 calories (35% from fat), 16.4 g fat (1.9 g saturated, 6.6 g monounsaturated), 324 mg cholesterol, 49.6 g protein, 20.8 g carbohydrates, 3.5 g fiber, 772 mg sodium.