Subway Seafood and Crab Recipe (Copycat Sandwich)

This subway seafood and crab recipe brings back the sandwich that disappeared from most menus years ago, the one people still post about online wishing they could order again. It’s a cold, creamy crab and shrimp salad piled onto a toasted roll with crisp lettuce and tomato.

You don’t need to cook much of anything here. Fifteen minutes of chopping and mixing, and you’ve got a sandwich that tastes closer to the real thing than you’d expect.

Why I Love This Recipe

The relish and Old Bay do a lot of work here. They cut through the mayo so the salad tastes briny and a little sweet instead of just rich.

Chopping the crab and shrimp by hand instead of shredding it in a food processor keeps some bite in there. It doesn’t turn to paste.

This is the version I keep coming back to when I want something that tastes like a sandwich shop but takes less time than driving to one.

Recipe Ingredients

• 12 oz imitation crab meat (surimi) – chopped, this is the base flavor and texture
• 6 oz cooked small shrimp – chopped, adds a firmer bite next to the crab
• 3/4 cup mayonnaise – use real mayo, not a low-fat version, or the salad turns watery
• 4 tsp sweet pickle relish – the sweetness Subway’s version is known for
• 2 tsp lemon juice – cuts the richness of the mayo
• 1/2 tsp Old Bay seasoning – the classic seafood spice blend
• 1/2 tsp black pepper
• 4 sub rolls (6-inch), split – hoagie rolls work well
• 4 slices provolone cheese – optional, melts under the broiler
• 2 cups shredded iceberg lettuce
• 1 cup diced tomato
• 1/2 cup thinly sliced cucumber – optional, for crunch

Variations / Substitutions

• All crab, no shrimp – use 18 oz imitation crab total and skip the shrimp if you’re not a fan of the texture. The salad turns slightly sweeter and more uniform.
• Real lump crab meat – swap in 6 oz of real crab for half the imitation crab. It costs more but gives a firmer, sweeter bite.
• Dill instead of Old Bay – if you want a lighter, herbier flavor, swap the Old Bay for 1 tbsp of chopped fresh dill.
• Hot sauce for heat – stir in 1/2 tsp of your favorite hot sauce or a pinch of cayenne if you want some kick behind the sweetness.
• Dairy-free – the salad itself has no dairy. Just skip the provolone or use a dairy-free slice.
• Lime instead of lemon – lime juice works just as well if that’s what’s on hand, and it leans a touch more tart.

If you like this one, my crab cake sliders use a lot of the same flavors in a different form.

How To Make Subway Seafood and Crab Sandwich

Step 1: Chop the Seafood

Set 12 oz imitation crab meat and 6 oz cooked shrimp on a cutting board and chop both into pieces about 1/2 inch, roughly the size of a chickpea. You want small enough that it scoops easily onto bread, but big enough to still feel like actual seafood when you bite in.

The imitation crab will shred a little as you cut it, and that’s fine. It should look like a rough, chunky pile, not a paste, by the time you’re done.

Step 2: Whisk the Dressing

In a mixing bowl, whisk together 3/4 cup mayonnaise, 4 tsp sweet pickle relish, 2 tsp lemon juice, 1/2 tsp Old Bay seasoning, and 1/2 tsp black pepper until smooth, about 30 seconds.

The dressing should turn pale pink and flecked with tiny bits of relish. Taste it here. It should taste a little sweet and a little sharp at the same time, since that balance carries the whole salad.

Step 3: Fold the Salad

Add the chopped crab and shrimp to the bowl and fold everything together gently with a spatula until every piece is coated, about 1 minute. Chill the bowl in the fridge for 5 minutes so the salad firms up before you build the sandwiches.

Fold rather than stir here. Overmixing breaks the crab down into strings and you lose that chunky texture you just spent time creating.

Step 4: Layer the Sandwich

Turn your oven’s broiler on and toast the split sub rolls, cut side up, for 2 to 3 minutes until the edges turn golden. If you’re using cheese, lay a slice of provolone on each roll for the last 30 seconds so it just starts to melt.

Layer 1/2 cup shredded lettuce, 1/4 cup diced tomato, and a few slices of cucumber onto the bottom half of each roll. Spoon the chilled crab and shrimp salad on top, close the sandwich, and slice it in half on an angle so the layers show at the cut edge.

Recipe Tips

• Drain any liquid off the imitation crab and shrimp before chopping. Excess moisture waters down the mayo dressing and makes the salad slide right off the bread.
• The salad actually tastes better the next day, once the relish and Old Bay have had time to settle into the mayo. Make it up to a day ahead if you’re planning lunches.
• If shrimp isn’t your thing or someone’s allergic, leave it out entirely and use more imitation crab instead. The texture stays close to the original.
• Leftover salad doesn’t have to go on bread. Spoon it over crackers or into a lettuce wrap for a lighter lunch.

Here’s how the recipe scales if you need more or fewer sandwiches:

Sandwiches	Imitation Crab	Shrimp	Mayonnaise
2	6 oz	3 oz	6 tbsp
4	12 oz	6 oz	3/4 cup
8	24 oz	12 oz	1 1/2 cups

How To Store

Refrigerate: Store the crab and shrimp salad in an airtight container for up to 3 days. Keep it separate from the bread and vegetables until you’re ready to eat, since assembled sandwiches turn soggy fast.

Serve Cold: This salad is meant to be eaten cold, straight from the fridge, so there’s no reheating step to worry about.

What To Serve With Subway Seafood and Crab Sandwich

A handful of kettle-cooked chips gives you the crunch the soft salad doesn’t have, which is exactly why it works as a side here. A cup of clam chowder leans into the same seafood flavor without competing with the sandwich. If you want something lighter, a simple vinegar-based coleslaw cuts through the mayo instead of piling on more richness.

Frequently Asked Questions

Can I use real crab meat instead of imitation crab?

Yes, real lump crab works well and gives a sweeter, firmer bite. It costs more, so many people mix it half and half with imitation crab to keep the price down.

What bread is closest to what Subway uses?

An Italian or herb and cheese hoagie roll gets you closest to the original. A plain sub roll works fine too if that’s what your grocery store carries.

Can I freeze the seafood salad?

No, it’s not a good candidate for freezing since the mayo separates and turns grainy once thawed. Stick to making it a day or two ahead in the fridge instead.

Is there a way to make this gluten-free?

Yes, skip the roll and serve the salad in a lettuce wrap or over greens. The salad itself has no gluten in it.