SEAFOOD HOAGIES
2 submarine, hoagie, torpedo rolls, whatever they're called in your neck of the woods
1/2 pound imitation crab, chopped and shredded
1 (4 oz.) can cocktail shrimp, drained
1/2 cup finely-chopped sweet onion
1/4 cup finely-chopped celery
1/4 cup finely-chopped dill pickle
1 Tablespoon sweet pickle relish
1/2 teaspoon dill weed
1/2 teaspoon salt or to taste
1/8 teaspoon white pepper or to taste
1/4 cup mayonnaise or to taste
1/2 teaspoon yellow mustard
1 Tablespoon chopped chives
Preparation:
Toss imitation crab (surimi), sweet onion, celery, dill pickle, sweet pickle relish, dill weed, salt, pepper, mayonnaise, mustard, and chives until combined. Chill.
Line the split rolls with two slices American cheese; load 'em up with seafood mixture, top with shredded lettuce, and tomato slices.
I like to slather the rolls with a little more mayo before arranging the cheese slices; I also like Crushed hot peppers (Deli-Style) on this.
2 submarine, hoagie, torpedo rolls, whatever they're called in your neck of the woods
1/2 pound imitation crab, chopped and shredded
1 (4 oz.) can cocktail shrimp, drained
1/2 cup finely-chopped sweet onion
1/4 cup finely-chopped celery
1/4 cup finely-chopped dill pickle
1 Tablespoon sweet pickle relish
1/2 teaspoon dill weed
1/2 teaspoon salt or to taste
1/8 teaspoon white pepper or to taste
1/4 cup mayonnaise or to taste
1/2 teaspoon yellow mustard
1 Tablespoon chopped chives
Preparation:
Toss imitation crab (surimi), sweet onion, celery, dill pickle, sweet pickle relish, dill weed, salt, pepper, mayonnaise, mustard, and chives until combined. Chill.
Line the split rolls with two slices American cheese; load 'em up with seafood mixture, top with shredded lettuce, and tomato slices.
I like to slather the rolls with a little more mayo before arranging the cheese slices; I also like Crushed hot peppers (Deli-Style) on this.
