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