Typically when you order crab cakes at a restaurant they’re loaded with fat and carbs, thanks to an abundance of mayo and filler (i.e. bread or bread crumbs). 

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                    Hers Nutrition
                <h3 class="article__title">
        3 Protein-Packed Seafood Recipes
    </h3>

                <p class="article__subtitle">These seaworthy dishes cook up in less than 15 minutes when you want a healthy meal in a hurry.</p>

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But when you whip up your own, you can control the ingredients. Here, a mixture of Pacific cod and salmon are the stars of the show. Try the recipe out for yourself. 

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>6 tbsp olive oil</li>
                                            <li>1⁄2 cup  finely diced red onion</li>
                                            <li>1⁄2 lb  wild Pacific cod</li>
                                            <li>1⁄2 lb  wild Pacific salmon</li>
                                            <li>2 tbsp  chopped chives</li>
                                            <li>2 tbsp  chopped capers </li>
                                            <li>2 tbsp  Dijon mustard</li>
                                            <li>Zest  of 1 lemon</li>
                                            <li>1⁄4 tsp salt</li>
                                            <li>1⁄2 tsp pepper</li>
                                            <li>2 cups  almond meal</li>
                                            <li>2  organic eggs, beaten</li>
                                            <li> Salt and pepper</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat a nonstick skillet on medium heat for 1 minute.</li>
                                    <li>Add 2 tbsp oil and sauté onion for 3 to 4 minutes until soft. Set aside and let cool. 

Cut the fish into large bite-size chunks. Place in a food processor and pulse until coarse, not pureed, about 30 seconds.

                                    <li>Add fish and onions to a large mixing bowl, then add chives, capers, mustard, lemon zest, salt, and pepper and mix thoroughly. Shape mixture into 4 balls.

To crumb fish cakes: Set up the almond meal and eggs in separate containers and add a pinch of salt and pepper to the almond meal.

                                    <li>Dip fish cakes into eggs to coat, letting any excess egg drain, then roll in almond meal to coat. Flatten fish cakes into 1⁄2-inch-thick patties.

To cook: Preheat oven to 400°F. Heat 4 tbsp oil in a skillet over medium-high heat. Sear each cake, 1 to 2 minutes on each side, until golden.

                                    <li>Place cakes on a foil-lined baking sheet. Bake for 6 to 7 minutes or until internal temperature reaches 150°F. Let cool slightly before serving.</li>

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