8 oz. Alaska King crab split legs, thawed if necessary

     1/2 lb. hot bulk sausage

     1 cup uncooked rice

     1 small clove garlic, minced

     2 cups water

     1/8 tsp. curry powder

     2 medium tomatoes, chopped

     1 medium green pepper, chopped

     1 cup frozen peas, thawed

     2 tbsp. minced green onion

- 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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