In a saucepan bring water to a boil. Add rice and frozen peas then stir. Bring the water back to a boil then reduce heat. Cover and simmer for 20 minutes.
In a medium skillet, melt butter and add the diced onion and minced garlic. Saute until onions are transparent. Add crab to mixture and saute briefly. Stir in bell peppers chicken broth, milk, and parmesan.
Bring to a boil then turn off the heat Serve over rice when done
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