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Cut crab legs into 2 inch pieces. In large skillet, crumble and brown sausage. Add rice and garlic; sauté until rice is golden brown. Add water and curry powder; bring to boil. Reduce heat; simmer, covered, 20 minutes. Stir in tomatoes, pepper and peas; top with crab legs. Simmer, covered, 5 minutes longer or until vegetables are crisp-tender and crab is thoroughly heated. Garnish with onion. Makes 4 to 6 servings.
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