Crabby Crab Cakes

1. 1

   Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour.

2. 2

   Cover; and put in freezer for 5 minutes.

3. 3

   Shape mixture into 4 hamburger-shaped patties.

4. 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. 5

   Put flour for dredging in a bowl.

6. 6

   Combine oil and butter in 12-inch skillet, and turn heat to medium.

7. 7

   When butter melts and its foam subsides, gently dredge a crab cake in flour.

8. 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. 9

   Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes.

10. 10

    Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.