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1. Gently combine crab, egg, mustard, salt, pepper and 2 tablespoons flour. Cover mixture, 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 crab cakes with more plastic wrap, and refrigerate them for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
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2. 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 the flour. Gently tap off excess flour, and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
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3. Cook, rotating cakes in pan as necessary to brown the first side, 5 to 8 minutes. Turn, and brown the other side (it will take slightly less time). Serve cakes hot, with lemon wedges.
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Well-prepared crab cakes need no more than a squeeze of lemon, but if you like tartar sauce or aioli, you can make them easily enough. For tartar sauce, mix 1 cup of mayonnaise (preferably homemade) with 1/4 cup of minced cornichons or other pickles, 2 tablespoons of minced shallots, and horseradish to taste. For aioli, add finely minced raw garlic to 1 cup of mayonnaise (some saffron, too, if you have it). Let it rest for an hour or so before using.
