Healthy Gluten-Free Baked Crab Cakes With Crunchy Slaw

Nothing embodies the carefree spirit of summer quite like fresh, coastal-inspired dining. When the temperatures rise, the best meals are those that keep things light, healthy and vibrant without requiring hours over a hot stove. This recipe delivers exactly that: a beautifully balanced combination of savory baked crab cakes and a crisp, refreshing coleslaw that brings a wholesome twist to a classic seaside favorite.

By baking instead of frying, this dish offers a nutritious alternative that lets the true star of the show (one pound of sweet, premium jumbo lump blue crab meat) shine through. Gently bound with an egg and gluten-free breadcrumbs, the crab cakes are seasoned to perfection with traditional hints of Old Bay, Dijon mustard and paprika. Paired alongside a colorful, mayo-free slaw of green and purple cabbage, grated carrots and a zesty apple cider vinegar and honey dressing, this meal provides a satisfying crunch packed with healthy fats, lean protein and antioxidants. It is the ultimate guilt-free dinner for a warm summer evening on the patio.

Ingredients

Crab cakes:

• 1 pound jumbo lump blue crab meat
• 1/4 cup gluten-free breadcrumbs
• 1 tablespoon chopped fresh parsley
• 2 tablespoons Dijon mustard
• 1/2 teaspoon paprika
• 1 teaspoon Old Bay seasoning
• 1 large egg
• salt and pepper to taste
• tartar sauce

Crunchy coleslaw:

• 1/4 large head green cabbage, core removed and finely diced
• 1/4 large head purple cabbage, core removed and finely diced
• 1 tablespoon chopped fresh parsley
• 1 large carrot, grated
• 2 tablespoons olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon celery seeds
• salt and pepper to taste

Directions

Crab cakes:

1. Preheat oven to 400 degrees. In a large mixing bowl, combine gluten-free panko, parsley, paprika, Old Bay, egg and Dijon mustard, and stir to combine. Gently fold in crab meat until well combined.
2. Shape mixture into four patties and place on a baking sheet. Bake crab cakes until golden brown and cooked throughout, about 20 minutes.
3. Serve with homemade tartar sauce, lemon wedges and coleslaw on the side.

Crunchy coleslaw:

1. In a large bowl, combine olive oil, apple cider vinegar, honey, Dijon mustard and celery seeds, and stir to combine.
2. Add cabbage, parsley and carrot, and toss until well combined.

Recipes for both the crab cakes and slaw were originally published on Nutrition Stripped.