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

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.

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!