Rachel's Homestyle Baltimore Crab Cakes

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1 shallot, minced

16 oz backfin blue crab meat

16 oz lump blue crab meat

2 eggs, beaten

2 slices white sandwich bread, torn into small bits

2 tablespoons Dijon mustard

1-2 tablespoons Old Bay

1/2 teaspoon celery seed

1/2 teaspoon freshly ground black pepper

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