Baltimore Crab Boil Omelet with Crispy Smashed Potatoes

A giant family-style omelet is filled with crispy crab, corn and scallions and served alongside smashed breakfast potatoes.
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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4
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Ingredients

8 tablespoons unsalted butter

1 cup jumbo lump crabmeat, picked over for shells (about 6 ounces),

1 cup fresh corn kernels (from about 2 cobs)

1 bunch scallions, chopped, whites and greens kept separate

Kosher salt and freshly ground black pepper

1 pound boiled small potatoes

1 1/4 teaspoons seafood seasoning, such as Old Bay

6 large eggs

1/4 cup heavy cream

Directions

  1. Heat 2 tablespoons of the butter in a large nonstick or cast-iron skillet over medium heat until hot. Add the crab, corn, scallion whites and 1/2 teaspoon each salt and pepper, and cook, stirring occasionally, until the edges of the crab are just crisp, about 3 minutes. Transfer to a medium bowl. Wipe out the skillet.
  2. Gently smash the potatoes with the heel of your hand so the inside is exposed but they still hold their shape. Heat 4 tablespoons of the butter in the skillet over medium-high heat and add the potatoes in a single layer and cook, flipping once, until golden, about 4 minutes per side. Sprinkle with 1/2 teaspoon seafood seasoning and 1 tablespoon of the scallion greens. Season with salt. Transfer to a plate, cover and keep warm. Wipe out the skillet.
  3. Heat the remaining 2 tablespoons butter in the skillet. Beat the eggs, cream, remaining scallion greens and remaining 3/4 teaspoon seafood seasoning, then pour into the hot skillet. Cook by lifting the set egg with a spatula, letting the uncooked egg flow underneath. When the eggs are mostly set but still loose on top, add the crab filling to one side. Gently fold the omelet in half and slide onto a serving plate. Serve with the smashed potatoes.