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 and dill 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 with crackers. 1 cup = 218 calories.
» This recipe is acredited to Polly Lohmeyer of Crisfield, Md., and was the 3rd place winner of the Crab Cooking Contest (Cold Plate Division)in Crisfield, Md.