Brazilian Open-Face Crab Sandwich

• 1/2 cup low-fat Greek yogurt
• 2 tablespoons low-fat mayonnaise
• 1 teaspoon orange zest, grated
• 1 pound Louisiana jumbo lump crab meat
• 1 cup fire-roasted red peppers, chopped
• 2 tablespoons capers
• 2 teaspoons smoked paprika
• 1/4 teaspoon ground black pepper
• 3 tablespoons cilantro, chopped fine
• 4 1 1/2-inch thick slices French Bread
• 1 tablespoon good quality olive oil
• 1 1/2 cups watercress

1. In a mixing bowl, add yogurt, mayo, orange zest, orange juice, and lemon zest. Mix to combine. Cover and refrigerate until ready to serve.
2. Preheat oven to Broil setting. In a mixing bowl, add crabmeat, red peppers, capers, red onion, paprika, salt, pepper, and cilantro. Mix to combine. Brush sides of French bread with olive oil and toast in broiler at lest 1 minute on each side.
3. When ready to serve, top each piece with yogurt mixture, then crab mixture, then watercress slices. Drizzle dish with hot sauce (if desired) and serve with lemon wedges.

lowfat, lowfat mayonnaise, orange zest, jumbo lump crab meat, red peppers, capers, paprika, ground black pepper, cilantro, bread, olive oil, watercress

Taken from food52.com/recipes/18382-brazilian-open-face-crab-sandwich (may not work)