In a medium bowl, mix the crab with the corn, chives, egg, flour, salt and pepper.
In a large, nonstick skillet, heat the oil until shimmering. Using a tablespoon, scoop small balls of the crab mixture into the skillet and fry over moderate heat, turning once, until golden on both sides, about 7 minutes. Transfer the crab bites to paper towels to drain. Serve immediately with lemon wedges.