Check out the delicious “Blue Bloods” crab cake recipe below!

The trick to great crab cakes is to use just enough filler ingredients to hold the cake together, but not so much that they in any way diminish or overwhelm that wonderful crab flavor. This version maintains the balance perfectly to create two-bite cakes that are appropriately delicate, sweetly rich, and moist. Serve them as party snacks, and watch them fly off the plate. Or add them to your next cookout menu. You can even make larger versions as a main course for a light summer meal—they’re great at satisfying a big hunger without making you feel too full. Serves 4.

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1 cup real mayonnaise
½ small yellow onion, minced
½ dill pickle, minced
1 hard-boiled egg, peeled and minced
1 tablespoon chopped fresh chives
¼ teaspoon mustard powder
Finely grated zest and juice of 1 lemon
1 tablespoon capers, drained

1 large egg, beaten
¼ cup real mayonnaise
2 tablespoons half-and-half
½ teaspoon kosher salt
Freshly ground black pepper
1 teaspoon mustard powder
1 teaspoon Worcestershire sauce
Dash of Tabasco sauce
½ teaspoon fresh lemon juice
1 teaspoon finely diced red onion
1 pound jumbo lump crabmeat
¾ cup seasoned bread crumbs
3 tablespoons canola oil

1. Make the sauce: In a medium bowl, combine all the ingredients for the sauce and stir until incorporated. Cover and refrigerate until ready to use.

2. Make the crab cakes: In a large bowl, combine the egg, mayonnaise, and half-and-half. Whisk until completely incorporated. Add the salt, pepper, mustard, Worcestershire sauce, Tabasco sauce, lemon juice, and red onion. Whisk until completely mixed.

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3. Pick through the crabmeat and discard any bits of shells or hard membrane. Using a fork, stir the crabmeat into the mixture in the bowl until all the crabmeat is well coated. Add the bread crumbs and mix until they are evenly distributed throughout the mixture.

4. Using clean hands, form the crab mixture into small balls, and then flatten the balls into patties roughly 2 inches in diameter. Place the patties on a clean plate. Line a baking sheet with paper towels.

5. In a large skillet over medium-high heat, heat the oil. Fry the crab cakes, in batches, until they are dark golden brown on both sides, about 2 minutes on each side. Transfer to the lined baking sheet.

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6. Let the crab cakes cool for 5 minutes, then serve with a ramekin of the sauce.