Photo: Jennifer Davick; Styling: Jan Gautro
Prep Time
30 Mins
Cook Time
1 Hour
6 servings

How to Make It

Step 1

Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add next 3 ingredients; cook 5 minutes. Stir in flour; cook 1 minute. Add potatoes and next 5 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes or until potatoes are tender. Remove from heat.

Step 2

Melt remaining 1⁄2 cup butter in a small skillet over medium-low heat. Cook 3 to 4 minutes, stirring constantly, until butter is golden brown and fragrant. Stir browned butter, peas, and crabmeat into vegetable mixture.

Step 3

Unroll pie crusts on work surface; invert 6 (10-ounce) ramekins or custard cups onto pie crusts. Cut around edges of ramekins with the tip of a sharp knife to make circles. Spoon crab mixture evenly into ramekins. Whisk together egg and 1 tablespoon water. Brush pie crust circle edges with egg wash; place 1 circle, egg wash side down, over crab mixture in each ramekin, pressing down to seal to 4 slits in each crust to vent. Place on a foil- or parchment-lined baking sheet.

Step 4

Bake at 375° for 25 to 30 minutes or until golden brown.

Ratings & Reviews

Delaware01's Review

January 31, 2011
This is a great and easy recipe; delicious and wonderfully balanced flavors. Paired with a crisp Chardonnay -- a delightful dinner to serve to good friends!

Excellent and different

February 27, 2017
This is relatively easy to make, but a different treatment for crab. I substituted regular onion and yellow pepper for the leek and celery. Used some turkey broth along with white wine for the broth. Very tasty, and pretty showy too.