Filling

1/2 teaspoons unsalted butter
1 clove garlic, minced
1 1/2 teaspoons all-purpose flour
1/4 cup milk
1/4 teaspoon salt
Pinch of ground red pepper
1 teaspoon whole-grain mustard
1 teaspoon minced fresh parsley
1 teaspoon minced fresh tarragon

2 ounces canned crab, flaked
24 frozen baby shrimp, thawed
1/4 cup grated Parmesan cheese

Directions

Remove stems and cut figs in half lengthwise. Place cut side down in flat pan. Set aside. In small bowl, combine soy sauce, cider, sugar, garlic and ginger root; mix well. Pour over figs. Let stand at least 2 hours or overnight in refrigerator.

Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring, for 1 minute. Do not let the garlic brown. Whisk in flour and cook for 30 seconds. Whisk in milk and boil until thickened 2 to 3 minutes. Stir in seasonings and herbs and boil for 30 seconds more. Gently fold in crab.

Divide and spoon filling onto fig halves. Arrange one tiny shrimp on top of each fig half and sprinkle with Parmesan. Preheat the oven to 350°F. Bake until hot and bubbling, about 15 minutes; then broil just until the cheese turns golden brown, 1 to 2 minutes. Serve immediately.

Serves 24

Nutrition facts per 1 serving: 45 cal (16% cal. from fat), 1 g total fat, 10 mg chol., 150 mg sodium, 7 g carbo., 1 g fiber, 2 g pro., Daily Value: 0% vit. A, 0% vit. C, 4 calcium, 2% iron.