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Melt butter in a medium sauce pan. Add shallots, salt and pepper. Cook shallots until soft and fragrant.
Add peas and broth. Simmer until peas are just cooked through. Transfer to a blender to puree until liquefied and smooth.
Pour purred pea mixture back into cleaned out pot. Add heavy cream and milk. Simmer until hot. Whisk in gelatin and continue to simmer for 5 minutes to dissolve the gelatin. Continue to stir for 5 minutes more until mixture is slightly thickened.
Transfer to a 4 cup (950ml) Pyrex pitcher. Cool slightly. Then pour into coupe glasses or ramekins. Refrigerate overnight.
Just before serving combine the sour cream, lemon zest, dill, and pepper. Set aside.
Crack crab leg and extract the meat. Pull apart into chunks.
Top each ramekin with a mound of fresh crab, a dollop of lemon cream, and garnish with fresh dill.