2 tablespoons olive oil 1 clove garlic, minced 1/2 onion, diced small 1 green pepper -- diced small 1 red pepper -- diced small 1 tablespoon Creole seasoning 6 green onions, sliced 3 corn on the cob -- boiled in crab boil 1 1/2 pound lump crabmeat -- picked clean 2 2/3 cups all-purpose flour 1 cup very cold butter -- cut into 1" pieces 3 teaspoons salt 1/2 cup ice water 1 pint heavy cream 1 teaspoon white pepper 1/2 teaspoon garlic powder parchment paper -- to line pastry pans
Make Pie Dough: Cut butter into 1-inch pieces. Sift flour and salt together into large bowl.
With pastry blender or two butter knives, cut butter into flour until mixture has the consistency of coarse meal. Quickly blend in enough cold water so that the dough will hold together enough to gather up into a ball. Wrap in wax paper and chill at least an hour, preferably overnight.
When the pie dough is ready, cut into four 5-inch and four 6-inch pie crusts.
Prepare the Corn and Crab Stuffing: Preheat oven to 375 degrees. Saute 1/2 onion, 1/2 green and red peppers, 3 sliced green onions, and garlic in olive oil, add Creole seasoning and cool.
Place mixture in a bowl. Cut kernels off 1 cob; reserve cob and add kernels to vegetable mixture. Toss vegetable mixture with 1 pound crab meat.
Spoon mixture onto center of 5-inch crusts, drape 6-inch top crusts over, and seal edges. Bake at 375 degrees on parchment-covered baking pan for 20 minutes.
Prepare the Sauce for Corn and Crab: Cut kernels off of two ears of fresh corn. Place kernels in pan with heavy cream and reserved cob.
Reduce by 1/2 and remove cob. Add 1/2 red and green peppers, 3 sliced green onions, and 1/2 pound crab meat. Season with salt, pepper, and garlic powder and simmer for 2 to 3 minutes.
Assembly and Serving: Arrange pastries on serving dishes and top with sauce.