Crabby Crab Cakes - cooking recipe

Ingredients

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

Preparation

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