Pick the crab legs, reserving the shells and the meat, and cutting the meat into bite-sized pieces. Place the crab meat, covered, in the refrigerator. Place the crab shells in a large pot or Dutch oven. Cover the shells with water and add the garlic, onion, celery, carrot, wine, lemon, tomato paste, bay leaves, hot sauce, and Worcestershire sauce. Stir to combine and bring to a boil over high heat. Once boiling, reduce heat to medium-low, and simmer for 1 hour, stirring occasionally. Strain the stock through a fine mesh strainer, discard the shells, and reserve the stock.

Melt butter in a large pot or Dutch oven over medium heat. Once melted, add the onion, celery, carrot, garlic, and potatoes, stir to combine, and sauté for 5 minutes. Add the flour to the pot, stir to combine, and cook for 1 minute more. Add the broth and cream to the pot, whisk to combine, and bring to a simmer. Simmer for 15 minutes or until the potatoes are mostly tender and the sauce has thickened. Add the crab leg meat, corn, peas, and Old Bay seasoning to the pot, stir to combine. Season the filling to taste with salt and pepper.

Preheat the oven to 400°F and gently press one of the pie crusts into the bottom of a pie pan. Add the filling to the pie pan, spreading out in an even layer. Place the remaining crust on top, covering the filling, and crimp the edges together to seal. Dock the pie with 6 little slits to accommodate any heat looking to escape. Brush top of the pie with egg wash and season with Old Bay seasoning. Place in the oven and bake for 30 minutes or until golden brown and hoit throughout. Cover the pie with aluminum foil if the crust is getting a little too brown. Remove the pie from the oven, slice, and serve.