While the pasta is cooking, bring the heavy cream up to a boil, then reduce to low (about 5 minutes).
Add the shredded garlic & pesto Monterey jack cheese to the hot heavy cream. Stir until well incorporated. Then add 1 cup of green peas. Stir well and set to the side.
Preheat oven to 350 degrees.
In a square glass baking dish, spray non-stick cooking spray around the dish. Add a layer of cheese sauce to the bottom of the dish followed by elbow macaroni. Mix well, and repeat, until all of the macaroni and cheese sauce have been incorporate.
In a separate bowl prepare the topping for the macaroni and cheese. Place ¾ cup panko bread crumbs, 1 cup crab meat, ¼ cup parmesan cheese, 2 tablespoons chopped parsley and a dash of pepper. Mix well and carefully pour over top of the macaroni and cheese. Smooth out until all areas of the macaroni and cheese have been covered with crumb topping.
Place the macaroni and cheese in the oven and bake for 15 minutes at 350 degrees. Then broil on high for 5 minutes or until crumb topping is golden brown.