MAKES 4 SERVINGS
Courtesy of Naylet LaRochelle, Miami, Florida
Grand Prize Winner: 2012 Louisiana Seafood Fitness Challenge Recipe Contest 

• 1/2 cup plain low-fat yogurt 
• 2 tablespoons low-fat mayonnaise 
• 1 teaspoon grated orange zest 
• 1 tablespoon orange juice 
• 1/2 teaspoon grated lemon zest 
• 1 pound Louisiana jumbo lump crabmeat, picked for shells 
• 1 cup chopped fire-roasted red peppers
•  2 tablespoons capers 
• 1/3 cup diced red onion
• 2 teaspoons smoked paprika 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon coarsely ground black pepper 
• 3 tablespoons finely chopped cilantro 
• 1 tablespoon olive oil 
• 4 (1 1/2-inch) French bread or crusty whole wheat bread slices 
• 1 1/2 cups watercress 
• Louisiana-style hot pepper sauce, if desired 
• lemon wedges, if desired 

In a medium bowl, combine yogurt and next 4 ingredients. Stir until well combined, and chill until ready to serve. 

Preheat oven to Broil. In a large bowl, gently combine crabmeat and next 7 ingredients. Lightly brush olive oil on both sides of bread. Toast under broiler, about 1 minute per side. 

To serve, top each piece of toast with yogurt mixture. Divide crab mixture and watercress between the slices. Drizzle with hot sauce and serve with lemon wedges, if desired. Serve immediately.