Crabby Crab Cakes

Directions

1. 1
   Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour.
2. 2
   Cover; and put in freezer for 5 minutes.
3. 3
   Shape mixture into 4 hamburger-shaped patties.
4. 4
   Line plate with plastic wrap, and put crab cakes on it. Cover with more plastic wrap, and refrigerate for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
5. 5
   Put flour for dredging in a bowl.
6. 6
   Combine oil and butter in 12-inch skillet, and turn heat to medium.
7. 7
   When butter melts and its foam subsides, gently dredge a crab cake in flour.
8. 8
   Gently tap off excess flour; and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
9. 9
   Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes.
10. 10
    Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.