Cook pasta to desired doneness as directed on package. Drain, rinse with cold water. Place shells upside down on paper towels to drain thoroughly, cool slightly.

Meanwhile, heat oil in small skillet over medium heat. Add broccoli and garlic, cook and stir until broccoli is crisp-tender. Remove from heat.

In medium bowl, combine yogurt, mayonnaise, dill and salt, blend well. Add carrot, cucumber, crab meat and cooled broccoli mixture, mix well.

Spoon 2 tablespoons mixture into each shell. Place in 13x9-inch baking dish. Cover, refrigerate until cold. Serve on a platter of leafy lettuce.