Crab, Broccoli and Macaroni Salad
Crab, Broccoli and Macaroni Salad
Crab, Broccoli and Macaroni Salad
Equipment
- large non-stick skilled
Ingredients
- 4 oz medium shell macaroni, uncooked
- Vegetable cooking spray
- 1/3 cup chopped green onion
- 3 clove garlic, minced
- 1 tbsp all-purpose flour
- 1/2 cup white wine or Chablis
- 1/4 cup skim milk
- 3/4 tsp teaspoon of dried basil
- 1/2 tsp teaspoon of dried dill weed
- 1/2 red pepper, diced
- 1 small sweet yellow pepper, seeded and cut into 1/2 inch pieces
- 1/2 pound fresh broccoli, chopped
- 1 pound jumbo lump crabmeat, less if desired
- Paprika
Instructions
- Cook macaroni as directed, omitting salt and fat. Drain.
- Coat a large non-stick skilled with cooking spray, place over medium heat until hot.
- Add onions, garlic and peppers. Saute until crisp-tender. Remove from skillet, and set aside.
- Melt margarine in skillet and add flour. Cook over medium heat, stirring constantly until thickened
- Remove from heat and gradually stir in milk, basil anddill weed
- Add onion mixture, peppers, broccoli and crab meat to sauce. Let simmer for 5 minutes.
- Combine pasta and broccoli mixture. Mix gently. Garnish with fresh basil sprig, dust paprika across top of salad. Chill and serve
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