Looking for a salad that’s a little retro and a whole lot of comfort? This Lithuanian salad with crab sticks, rice, crisp veggies and creamy mayonnaise is a Lithuanian favorite that somehow makes imitation crab salad feel like a treat. Perfect for family gatherings, this classic rice and imitation crab salad brings just the right mix of nostalgia and deliciousness to any table!
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Imitation Crab and Rice Salad In Lithuanian Cuisine
Though crab stick salad may have made its way to Lithuania from Soviet Russia, we’ve made it our own—and it’s been a hit ever since. The main difference between the Lithuanian version and its Russian cousin is that we skip the hard-boiled eggs, keeping it lighter and all about the imitation crab, rice, and crisp veggies.
Sure, it may not be “authentically Lithuanian,” but from the ’80s through the early 2000s, this easy salad was on the table on a regular basis, from Easter brunches to big family parties.
Ingredient Notes
- carrot: traditionally, carrots are boiled with skin-on, then peeled and chopped.
- long-grain rice: like Basmati.
- green peas: we used frozen green garden peas, but traditionally marinated canned peas (a.k.a. processed peas) are used.
- sweetcorn: a.k.a. canned corn.
- bell pepper: any color of peppers can be used, but we find that orange or red peppers add the most vibrancy to this imitation crab salad.
- crab sticks: a.k.a. imitation crab sticks or seafood sticks.
- cucumber: short garden cucumbers or Persian cucumbers have fewer seeds and make this salad less watery, but you may use English cucumber too. Choose crisp fresh cucumbers for the best texture.
- fresh dill.
- green onions: a.k.a. spring onions.
- mayonnaise: regular mayonnaise or reduced-fat mayo will work.
- salt & black pepper: to taste.
Find the ingredient quantities and full recipe in the recipe card at the bottom of this blog post.
What Are Crab Sticks? Crab sticks are imitation seafood made primarily from white fish like Alaskan Pollock, mixed with ingredients like egg whites to mimic the texture of real crab meat. Originally inspired by Japanese cuisine (think, Japanese Kani Salad), crab sticks bring that hint of ocean flavor without the cost of actual crab.
Variations
- Add extra crunchy vegetables like chopped radishes or green beans to bring more texture and freshness to the classic Lithuanian imitation crab salad recipe.
- Swap in Japanese Kewpie mayo for a creamier, slightly tangy twist that pairs perfectly with the mild sweetness of the crab sticks.
- Make it luxurious by adding fresh crab instead of imitation crab!
Step-By-Step Method
1. Boil an unpeeled carrot until fork tender. Leave it to cool down. Once cooled, top and tail it, peel the skin, and chop it up into small pieces.
2. Boil the green peas until tender, but not losing their vibrant green colour. If using frozen peas, it should take about 5-6 minutes, whilst fresh peas take about 2-3 minutes.
3. Boil the rice in a large pot of salted water. Once boiled, drain and place the rice in a colander. Run plenty of cold water through the rice, and leave it in the colander to drain and cool down completely.
4. Chop the rest of the ingredients. Cut the bell pepper, cucumber and crab sticks into small pieces. Thinly slice green onions and finely chop fresh dill.
5. Once everything is prepared, mix the rice with all the vegetables, herbs, crab sticks and mayo in a large bowl. Season with salt and pepper.
6. For best results, cover the salad and chill it for a couple of hours before serving.
Recipe Tips
- Prep ahead, but wait on the mayo: For the freshest flavor, chop all ingredients in advance, but hold off on adding the mayo and salt until just before serving. Salt can draw moisture from the veggies, which may make the salad watery if it sits too long.
- Chunky or finely chopped—your call! Some prefer their imitation crab meat salad with chunky pieces for a hearty bite, while others like everything in smaller pieces for a more blended texture. Customize it to your taste!
- Chill for the best flavor: After mixing, cover and chill the salad for at least an hour. This helps the flavors blend together and makes the salad even more refreshing when served cold.
How to Serve Lithuanian Salad With Crab Sticks?
This Lithuanian salad with crab sticks is a great side dish for any occasion, but it truly shines at big family gatherings. For a traditional presentation, serve it in a large salad bowl as part of a large spread of cold appetizers served buffet style. You will find this rice salad with crab alongside things like Beetroot Salad With Prunes and Walnuts, Kefir Battered Pollock, Lithuanian White Salad and Deviled Eggs. Oh, and one of my favourites growing up - Lithuanian Bean and Cheese Salad With Crispy Bread.
It’s a great way to add color and variety to your table, and its mild, creamy flavors complement a variety of other dishes perfectly!
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Storage
To keep your Lithuanian Crab Stick Salad fresh, transfer it to an airtight container and refrigerate. It will stay tasty for up to 2 days, though it’s best enjoyed within the first couple of days for maximum crunch and flavor. Give it a quick stir before serving to keep the ingredients well-mixed!
More Lithuanian Side Dish Recipes
Lithuanian Rice Salad With Crab Sticks (Imitation Crab)
Ingredients
- 1 large carrot skin on
- 100 g (½ cup) long-grain rice
- 200 g (1 cup) green peas
- 200 g (1 cup) sweetcorn (canned corn) drained
- 1 bell pepper any color
- 250 g (8 oz) crab sticks aka imitation crab or seafood sticks
- 100 g (⅓ English cucumber) cucumber
- 10 g (2 heaped tbsp) fresh dill
- 2 green onions spring onions
- 200 g (¾ cups + 2 tbsp) mayonnaise
- salt & black pepper to taste
Instructions
- Boil an unpeeled carrot until fork tender. Leave it to cool down. Once cooled, top and tail it, peel the skin, and chop it up into small pieces.
- Boil the green peas until tender, but not losing their vibrant green colour. If using frozen peas, it should take about 5-6 minutes, whilst fresh peas take about 2-3 minutes.
- Boil the rice in a large pot of salted water. Once boiled, drain and place the rice in a collander. Run plenty of cold water through the rice, and leave it in the collander to drain and cool down completely.
- Chop the rest of the ingredients. Cut the bell pepper, cucumber and crab sticks into small pieces. Thinly slice green onions and finely chop fresh dill.
- Once everything is prepared, mix the rice with all the vegetables, herbs, crab sticks and mayo. Season with salt and pepper.
- 6. For best results, cover the salad and chill it for a couple of hours before serving.
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