Baltimore crab omelet with crispy smashed potatoes

Ingredients:

• 8 tablespoons unsalted butter
• 1 cup large lump crab meat, sorted to remove shell fragments (about 170 g)
• 1 cup fresh corn kernels (from about 2 ears)
• 1 bunch green onions, chopped (white parts separated from green parts)
• 450 g boiled small potatoes
• 1 1/4 teaspoons seafood seasoning, such as Old Bay
• 6 large eggs
• 1/4 cup heavy cream

Preparation:

1. In a large nonstick skillet or cast iron skillet, heat 2 tablespoons butter over medium heat. Add the crab meat, corn, white part of the green onion, and 1/2 teaspoon each of salt and black pepper. Cook, stirring occasionally, until the edges of the crab are crispy, about 3 minutes. Transfer to a medium bowl. Wipe out the skillet.
2. Gently press the potatoes with the palm of your hand until they crack at the edges but hold their shape. In the same skillet, heat 4 tablespoons of butter over medium-high heat. Add the potatoes in a single layer and fry, turning once, until golden brown, about 4 minutes per side.
3. Sprinkle with 0.5 teaspoon seafood seasoning and 1 tablespoon green onions. Season with salt. Transfer to a plate, cover, and keep warm. Wipe out the pan.
4. Melt the remaining 2 tablespoons of butter in a skillet. Whisk the eggs, cream, remaining green onions, and the remaining 3/4 teaspoon of seafood seasoning in a bowl, then pour into the hot skillet. Cook, lifting the egg with a spatula, allowing the raw egg to drip down. When the omelet is almost set but still jiggly on top, add the crab filling to one side of the circle.
5. Carefully fold the omelette in half and transfer to a serving plate. Serve with mashed potatoes.