Baltimore crab omelet with crispy smashed potatoes

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 218, total fat 15 G., saturated fats 8 G., proteins 9 G., carbohydrates 13 G., fiber 2 G., cholesterol 161 mg, sodium 316 mg, sugar 1 G.

A large family-size omelet filled with chunks of natural crab meat, corn, and green onions, served with fried mashed potatoes. A great idea for a hearty breakfast! You can boil the jacket potatoes the night before, then just before serving, mash each potato with the palm of your hand and fry until golden brown. It's absolutely delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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

Ingredient Substitution Suggestions

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Recipes with similar ingredients: crab meat, corn, potato, eggs, cream, fish seasoning

Cooking the dish according to the recipe:

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.
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.

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.
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.
Carefully fold the omelette in half and transfer to a serving plate. Serve with mashed potatoes.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Main courses / Eggs and dairy products / Food Network - recipes

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