I like Belgian pale ale malt, but I wouldn't use it in something pale. I tend to use it in Belgian pale ales (duh), dubbels, and the like. But really, if you go to most Belgian breweries, what you see as their base malt is just Dingeman Pils. Regardless of the style.
I'm with Drew on the simple recipe for Belgian golden or tripels. I think you could go even higher on the sugar for a golden though, since they are paler than tripels. 25-30%. I use 20% in tripels.
I use crystal-type malts in Belgian beers all the time. Usually the Belgian crystals (cara-whatever, special B, etc.). I don't think I could make an adequate Belgian pale without using some caramunich. But I'd never use them in a golden or a tripel. Maybe a little in a Belgian blonde, though, since that can have some residual maltiness.
If you're looking for an uber-dry beer, then steer clear of crystals. They'll add unfermentables, as well as sweetness, that takes away from the attenuation character.