Allow time to refrigerate the cakes after you shape them so they will hold together when you cook them.
Heat butter or olive oil in a small skillet over medium heat. When the butter foam has subsided or the oil is hot, add the scallions, red pepper flakes, and garlic. Cook, stirring, until the scallions are tender but not browned, about 10 minutes. Set aside.
In a large bowl, gently mix the crab meat, egg, mayonnaise, mustard, ground red pepper, crab boil seasoning, minced herbs, fresh bread crumbs and salt and pepper to taste. Add sauteed vegetables and mix well.
Place toasted bread crumbs on a plate. Shape the crab mixture into 8 small or 4 large cakes. One at a time, coat each cake in the bread crumbs, pressing lightly to make sure the crumbs adhere. Place the cakes on a rack or on a plate lined with wax paper. Refrigerate for 1 to 2 hours.
Heat in a large skillet over medium heat: ¼ cup butter, ¼ cup clarified butter, or vegetable oil. When the fat is hot, add the cakes without crowding cook them in 2 batches if necessary. Adjust the heat so that the fat is sizzling but not burning the bread crumbs, and cook, turning the cakes until both sides are nicely browned. Smaller cakes need a total of 8 to 10 minutes, larger ones 12 to 15 minutes. If cooking in batches, keep the finished cakes warm in a 300°F oven while you complete the cooking. Serve hot with lemon wedges, Aioli, flavored mayonnaise or Salsa Fresca.