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.
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