Fish and Chicks

Directions

1. 1
   Put the eggs in a small saucepan and cover with water by 1/2 inch.
2. 2
   Bring to a boil over medium-high heat, then remove from the heat, cover and let stand 10 minutes.
3. 3
   Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool, about 5 minutes.
4. 4
   Carefully peel the eggs; halve lengthwise and scoop out the yolks into a medium bowl.
5. 5
   Add the mayonnaise, mustard and Old Bay to the yolks and whisk until smooth.
6. 6
   Stir in the corn and chives; season with salt.
7. 7
   Transfer the mixture to a pastry bag fitted with a large star tip (big enough for the corn kernels to fit through).
8. 8
   Pipe into the egg white halves.
9. 9
   Refrigerate until ready to serve.
10. 10
    Slice the potatoes into 10 rounds, slightly less than 1/2 inch thick.
11. 11
    Heat 1/2 inch vegetable oil in a medium skillet over medium heat until it registers 300 degrees F on a deep-fry thermometer.
12. 12
    Fry the potato rounds 4 minutes, then remove with a slotted spoon and drain on paper towels.
13. 13
    Increase the oil temperature to 375 degrees F; fry the potatoes again until golden brown and crisp, about 3 more minutes.
14. 14
    Drain on clean paper towels and season with salt.
15. 15
    Place a deviled egg on each fried potato round.
16. 16
    Top with the crabmeat, some chives and more Old Bay.
17. 17
    Photograph by Sam Kaplan