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Thaw crabmeat, if frozen.
Melt margarine or butter in a medium saucepan. Add zucchini and bell pepper; sauté until crisp-tender. Stir in flour. Add milk, green onion, bouquet garni, salt and pepper. Cook and stir over medium-high heat until thickened and bubbly. Add cream cheese; cook and stir until cream cheese melts. Stir in the crabmeat and thyme; heat through. Garnish each serving with additional fresh thyme, if desired.