Baltimore Crab Boil Omelet with Crispy Smashed Potatoes
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
Instructions
Baltimore Crab Boil Omelet with Crispy Smashed Potatoes serves 4 original recipe by Food Network.
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