Fish and Chicks
- Level: Easy
- Yield: 10
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 276
- Total Fat
- 22
- Saturated Fat
- 2
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 97
- Sodium
- 294
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
Ingredients
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
Directions
- 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.