1In a saucepan, melt the butter; add the onion and cook slowly until golden.
2Add the flour, stir to blend and cook for 3 minutes more.
3Add the crabmeat and parsley and cook over low heat stirring constantly (about 4 minutes).
4Stir in the chicken broth and simmer gently for 20 minutes; KEEP PAN PARTIALLY COVERED.
5Add the cream and cayenne pepper; heat and add salt to taste.
6Preheat the oven to 375°F. On a lightly floured work surface, roll out the pastry about 1/8 inch thick. Cut out 6 rounds about 2 inches larger in diameter than the rim of the ramekins. Using a sharp paring knife, and working from the center to the edge, make a series of arcs, like spokes, on the surface of each round, being careful not to cut through the dough. Flip each round, brush with the beaten egg, then invert a round over each ramekin (the scored side will be facing up). Press the dough firmly against the sides with your palms until it adheres securely. Brush the pastry with the beaten egg. Place the pies on a sheet pan.
7Brush top with additional melted butter if desired. Bake for 45 minutes at 350 or until pastry is golden brown. Let rest for 10 minutes before serving.