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1
Preheat the oven to 350 degrees F with a rack in the middle position.
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2
In a medium pot over medium heat, melt the butter.
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3
Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes.
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4
Sprinkle with salt and pepper.
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5
Sprinkle in the flour and cook, stirring constantly, for 1 minute.
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6
Add the milk, clam juice, and sherry.
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7
Bring to a boil and cook, stirring, until thickened, about 2 minutes.
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8
Add the crabmeat and peas.
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9
Remove from the heat and transfer to the refrigerator to cool.
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10
Meanwhile, unfold the pastry sheets on a lightly floured surface.
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11
Place 4 (8-ounce) ovenproof bowls or large ramekins rim down on the pastry and cut out 4 circles a bit larger than the bowls (you may need to roll the pastry out a bit to accommodate all the bowls).
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12
Brush the circles with the egg wash. Set the egg wash aside.
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13
When the crab filling has cooled, divide it among the 4 bowls.
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14
Brush the rims of the bowls with the egg wash, lay a pastry circle over each, and seal the edges.
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15
Cut steam vents in the pastry and brush with the egg mixture.
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16
Place the bowls on a baking sheet and bake on the middle rack until the pastry is puffed and golden, 20 to 25 minutes.
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17
Serve hot.
