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Seafood filling
- 1 lb flake-style imitation crab (surimi)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 celery stalk, finely minced (about 1/3 cup)
- 1/4 tsp dried dill
- 1 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1/8 tsp paprika
- 1/8 tsp black pepper
- Kosher salt, to taste
- Tiny pinch cayenne (optional)
For the subs
- 4 six-inch Italian or plain sub rolls
- 1 cup finely shredded iceberg lettuce
- 1 medium tomato, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 4 slices American cheese, cut into triangles (optional)
THE PLAN.
- Pull the imitation crab into loose flakes. Mince the celery finely.
- Stir the mayonnaise, sour cream, dill, lemon juice, Dijon, paprika, black pepper, and optional cayenne until smooth. Gently fold in the crab and celery.
- Taste and add salt only if needed. Chill the filling for at least 30 minutes; 1 to 2 hours gives the flavors more time to come together.
- Split each roll without cutting all the way through. For the classic look, make a V-cut. Layer in the lettuce, tomato, cucumber, onion, and optional cheese.
- Spoon in the chilled seafood filling, close the rolls, and serve cold.
