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Seafood Salad Recipe
Learn how to make Subway's famous seafood salad recipe at home! This quick and easy recipe combines imitation crab, mayo, and fresh veggies for the perfect sandwich filling. How to cook restaurant-style seafood salad in minutes.
Prep
Cook
Serve
Kcal
- 200g cooked prawns, peeled and deveined
- 150g imitation crab meat, flaked (or real crab meat if available)
- 100g mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried dill
- 1/8 tsp black pepper
- 1/8 tsp salt
- 2 tbsp finely chopped celery
- 1 tbsp finely chopped red onion
- 1 tsp sweet pickle relish (or finely chopped gherkins)
Step 1
Start by ensuring your prawns are properly cooked and completely cooled. If using frozen prawns, thaw them completely in the refrigerator overnight, then pat them completely dry with kitchen paper. This step is crucial as any excess moisture will make your salad watery and less appealing.Step 2
Take your cooked prawns and chop them into bite-sized pieces, roughly 1cm chunks. You want them small enough to mix well but large enough to provide that lovely seafood texture. Place the chopped prawns in a large mixing bowl.Step 3
Break apart your imitation crab meat into natural flakes, checking carefully for any cartilage or tough bits. The crab should separate naturally into delicate strands. Add this to your bowl with the prawns, creating your seafood base.Step 4
Finely dice your celery, ensuring pieces are no larger than 3mm. The celery adds that essential crunch that makes this salad so satisfying. Similarly, dice your red onion very finely - you want the flavor without overpowering chunks. Add both to your seafood mixture.Step 5
In a separate small bowl, combine the mayonnaise, lemon juice, garlic powder, onion powder, dried dill, salt, and black pepper. Whisk these ingredients together for about 30 seconds until you have a smooth, well-integrated dressing. The lemon juice will brighten the entire salad while the herbs provide that classic seafood salad flavor profile.Step 6
Pour the prepared dressing over your seafood and vegetable mixture. Using a large spoon or spatula, gently fold everything together, ensuring every piece of seafood is coated with the creamy dressing. Be gentle here - you don't want to break up the delicate seafood pieces.Step 7
Add the sweet pickle relish and give the mixture one final gentle stir to distribute evenly. Taste and adjust seasoning if needed - you might want a touch more lemon juice for brightness or a pinch more salt to enhance the seafood flavors.Step 8
Cover the bowl with cling film and refrigerate for at least 30 minutes before serving. This chilling time allows all the flavors to meld together beautifully and gives you that perfect Subway-style consistency. The salad will keep in the refrigerator for up to 2 days and is perfect for sandwiches, wraps, or served on a bed of fresh lettuce.
What ingredients are used in Subway Seafood Salad from Subway?
The main ingredients include cooked prawns, imitation crab meat, mayonnaise, lemon juice, garlic powder, onion powder, dried dill, celery, red onion, and sweet pickle relish for authentic flavour.
How to cook Subway Seafood Salad from Subway at home?
Learn how to cook Subway Seafood Salad from Subway by combining cooked prawns and crab meat with finely diced vegetables, then mixing with a creamy dressing made from mayo, lemon juice, and herbs. Chill for 30 minutes before serving.
Can I use real crab meat instead of imitation crab in seafood salad?
Yes, you can absolutely use real crab meat instead of imitation crab. Fresh or tinned crab meat will provide a more authentic flavour and texture, though it will be more expensive than the imitation variety.
How long does homemade seafood salad keep in the refrigerator?
Homemade seafood salad will keep safely in the refrigerator for up to 2 days when stored in an airtight container. Always ensure it's kept chilled and check for any off smells before consuming.
What's the best way to prevent seafood salad from becoming watery?
To prevent watery seafood salad, thoroughly pat dry all cooked prawns with kitchen paper after thawing, and ensure vegetables like celery are finely diced to reduce moisture release into the mixture.