Crabby Crabcakes

Crabby Crabcakes
from The Minimalist Cooks Dinner by Mark Bittman

Ingredients:
1 pound lump crabmeat
1 egg
1 tablespoon Dijon mustard, optional
Salt to taste
Freshly ground black pepper to taste
2 tablespoons flour, plus more for dusting
4 tablespoons extra-virgin olive oil
Lemon wedges

Directions:
1. Gently combine the crabmeat, egg, mustard (if using), salt, pepper, and 2 tablespoons flour. Cover and put in the freezer for 5 minutes. Shape the mixture into 4-5 hamburger-shaped patties. Line a plate with plastic wrap and place the patties on it. Cover with additional plastic wrap and place in the refrigerator for 30 minutes or the freezer for 15 minutes. May be made up to a day ahead and kept in the refrigerator.
2. Put the flour for dredging in a bowl. Pour the oil into a 12-inch skillet and turn the heat to medium. When the oil is hot, gently dredge one of the patties in the flour and gently tap off the excess. Add the crabcake to the pan; repeat with the remaining crabcakes, then turn the heat to medium-high.
3. Cook, rotating the cakes in the pan as necessary to brown the first side, 5-8 minutes. Turn and brown the other side, which will take a little less time. Serve hot, with lemon wedges.