Crabby Crab Cakes

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

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 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.

Serve hot , with lemon wedges.

fresh lump crabmeat, egg, dijon mustard, flour, extra virgin olive oil, butter, lemon wedge, salt and black pepper