Fish and Chicks

Total Time:
45 min
25 min
20 min


  • 5 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon Old Bay Seasoning, plus more for topping
  • 3 tablespoons frozen corn kernels, thawed
  • 2 teaspoons chopped fresh chives, plus more for topping
  • Kosher salt
  • 3 to 4 small red-skinned potatoes
  • Vegetable oil, for frying
  • 3 tablespoons lump crabmeat
  • Put the eggs in a small saucepan and cover with water by 1/2 inch. Bring to a boil over medium-high heat, then remove from the heat, cover and let stand 10 minutes. Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool, about 5 minutes. Carefully peel the eggs; halve lengthwise and scoop out the yolks into a medium bowl.

  • Add the mayonnaise, mustard and Old Bay to the yolks and whisk until smooth. Stir in the corn and chives; season with salt. Transfer the mixture to a pastry bag fitted with a large star tip (big enough for the corn kernels to fit through). Pipe into the egg white halves. Refrigerate until ready to serve.

  • Slice the potatoes into 10 rounds, slightly less than 1/2 inch thick. Heat 1/2 inch vegetable oil in a medium skillet over medium heat until it registers 300 degrees F on a deep-fry thermometer. Fry the potato rounds 4 minutes, then remove with a slotted spoon and drain on paper towels. Increase the oil temperature to 375 degrees F; fry the potatoes again until golden brown and crisp, about 3 more minutes. Drain on clean paper towels and season with salt.

  • Place a deviled egg on each fried potato round. Top with the crabmeat, some chives and more Old Bay.

  • Photograph by Sam Kaplan

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