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Crab, Broccoli and Macaroni Salad

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Course Salad
Cuisine American, Italian
Servings 4

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