INGREDIENTS
2 TBSP plus 1/2 cup unsalted butter, divided
3 cups chopped leeks
1 cup chopped celery
1 cup chopped carrots
1/4 cup all-purpose flour
2 cups peeled, diced russet potatoes
2 (8 oz.) bottles clam juice
2 tsp. lemon zest
1 1/2 tsp. seafood seasoning
1/2 tsp. salt
1/8 tsp. ground red pepper
1 cup frozen peas
1 lb. lump crabmeat, drained and picked
1 package refrigerated pie crusts
1 large egg, beaten
DIRECTIONS
Preheat oven to 375-degrees.
Melt 2 TBSP butter in a large Dutch oven over medium heat.
Add next 3 ingredients and cook for 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.
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.
Unroll pie crusts on work surface.
Invert 6 (10 oz.) 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 TBSP 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.
Put 4 slits in each crust to vent.
Place on a foil or parchment-lined baking sheet.
Bake for 25 to 30 minutes or until golden brown.
Serve.
