Crabby Crab Cakes

Here is a recipe I saved from Sundays food section, that I thought sounded good, that I'd like to share.

• Ready In: 0 mins
• Serves: 4

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
•  lemon wedge
•  salt and black pepper, freshly ground

Directions

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.