Lamb steaks with crab topping

2 lamb leg steaks 2-3 strips of bacon
1/2 c long grain rice
3 T snipped fresh parsley
1 T butter
1/3 c  half-and-half or light cream
1/2 a 3-oz. pkg. cream cheese
2 T thinly sliced green onion
1/2 tsp. seasoned pepper or herb-pepper seasoning
2 oz. drained, flaked canned crabmeat (about 1-1/2 cups)
1 tsp. lemon juice

Season steaks with salt and ground black pepper. Wrap edges in bacon, and secure with a toothpick. Place steaks on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 18 to 21 minutes for medium(160 degrees F). Turn once halfway through cooking. Meanwhile, in medium saucepan cook rice according to package directions. Stir in 1 tablespoon of the parsley and the 1 tablespoon butter. Cover; let stand for 5 minutes. In small saucepan combine half-and-half, cream cheese, onion, seasoning, and remaining parsley. Cook and stir over medium heat until cheese is melted and mixture is smooth. Stir in crabmeat and lemon juice; heat through. Place steaks on two dinner plates. Pack rice in two 6-ounce custard cups; invert onto plates. Spoon crab topping over meat. Serve with steamed snow peas or a nice salad.