Appetizer with deviled eggs and crab

Ingredients:

• 5 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 tsp Old Bay seasoning, plus extra for sprinkling
• 3 tablespoons frozen corn kernels, thawed
• 2 tsp chopped fresh chives, plus extra for serving
• 3-4 small red potatoes
• 3 tbsp. lump crab meat
• Vegetable oil, for deep-frying

Preparation:

1. Place the eggs in a small saucepan and cover with water to a depth of 1 cm. Bring to a boil over medium heat, then remove from heat, cover, and let sit for 10 minutes.
2. Remove the eggs from the pan with a slotted spoon and place them in a bowl of ice water to cool, about 5 minutes. Peel the eggs thoroughly, cut them in half lengthwise, and scrape the yolks into a medium bowl.
3. Add mayonnaise, mustard, and Old Bay seasoning to the yolks and mix until smooth. Add the corn and chives, and season with salt to taste. Transfer the mixture to a pastry bag fitted with a large star tip (large enough to accommodate the corn kernels). Pipe the filling into the egg white halves. Refrigerate until ready to serve.
4. Slice the potatoes into 10 slices, each just under 1 cm thick. Heat 1 cm of vegetable oil in a medium skillet over medium heat until a deep-fry thermometer reaches 150°C (300°F). Fry the potatoes for 4 minutes, then transfer them with a slotted spoon to paper towels.
5. Heat oil to 190°C (350°F) and fry the potato slices again until crispy and golden brown, another 3 minutes. Transfer to clean paper towels to drain excess oil and season with salt.
6. Place a deviled egg on each fried potato slice. Top with crab meat, some chives, and a sprinkle of Old Bay seasoning.