Crabby Crab Cakes

• 1 lb fresh lump crabmeat
• 1 egg
• 1 tablespoon Dijon mustard (optional)
• 2 tablespoons flour, more for dredging
• 2 tablespoons extra virgin olive oil
• 4 tablespoons butter
• to taste lemon wedge
• to taste salt and black pepper, freshly ground

1. Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour.
2. Cover; and put in freezer for 5 minutes.
3. Shape mixture into 4 hamburger-shaped patties.
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. Put flour for dredging in a bowl.
6. Combine oil and butter in 12-inch skillet, and turn heat to medium.
7. When butter melts and its foam subsides, gently dredge a crab cake in flour.
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. Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes.
10. Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.

lump crabmeat, egg, flour, extra virgin olive oil, butter, lemon wedge, salt

Taken from www.food.com/recipe/crabby-crab-cakes-5235 (may not work)