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