Lay pie crusts on a lightly floured surface and use a 3? pastry cutter to cut circles in the dough. Press into two mini cupcake tins and set in the fridge to chill. (Re-roll out the pie crust dough if you need more to make 24 cups.)
Set a pot of water on the stove over high heat. Once boiling, drop in the asparagus pieces and cook 1-2 minutes or until they turn bright green. Remove with a slotted spoon and drop into a bowl of ice water to cool.
While asparagus cools, whisk remaining ingredients together with a medium bowl. Add the asparagus pieces and mix well.
Remove the mini cupcake tins and carefully spoon in the crab mixture. Slide into a preheated oven at 350 degrees and bake 15-20 minutes or until set.