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Yield: Serves 24
· 12 California figs
· 1/4 cup soy sauce
· 1/4 cup cider
· 1 teaspoon granulated sugar
· 1 clove garlic, sliced very thin
· 1 tablespoon thinly sliced ginger root
· 1/2 teaspoons unsalted butter
· 1 clove garlic, minced
· 1½ 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
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.
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.
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