Contents
A light and creamy Lithuanian-style rice salad made with imitation crab sticks, sweetcorn, peas, and crisp vegetables. Perfect for family gatherings, potlucks, or a nostalgic retro dish.
Ingredients
- 1 large carrot, boiled with skin on, peeled and diced
- 100 g (½ cup) long-grain rice (e.g., Basmati)
- 200 g (1 cup) green peas (frozen or canned marinated peas)
- 200 g (1 cup) canned sweetcorn, drained
- 1 bell pepper (any color), diced
- 250 g (8 oz) crab sticks (imitation crab), chopped
- 100 g cucumber (⅓ English or 1 Persian), diced
- 10 g (2 heaped tbsp) fresh dill, finely chopped
- 2 green onions (spring onions), sliced
- 200 g (¾ cup + 2 tbsp) mayonnaise
- Salt and black pepper, to taste
Instructions
- Boil the carrot with the skin on until fork-tender. Let it cool, then peel and dice it.
- Boil the peas until tender but still bright green. Drain and cool.
- Cook the rice in salted water until done. Drain, rinse with cold water, and let cool completely in a colander.
- Dice the bell pepper, cucumber, and imitation crab sticks. Chop dill and slice green onions.
- In a large mixing bowl, combine the rice, cooked vegetables, corn, bell pepper, cucumber, crab sticks, dill, and onions.
- Add the mayonnaise, season with salt and pepper, and stir well to combine.
- Cover and chill the salad in the fridge for 1–2 hours before serving for best flavor.
Notes
Looking for a nostalgic, crowd-pleasing dish that’s creamy, colorful, and irresistibly retro? This Lithuanian Rice Salad with Crab Sticks is the perfect comfort food classic. With tender rice, crisp veggies, and imitation crab all tied together with creamy mayonnaise, this salad is a beloved staple on Lithuanian tables—especially during family gatherings, festive holidays, and cozy Sunday brunches.
Popular across Lithuania since the 1980s, this easy and affordable salad delivers a light, refreshing flavor with a hint of ocean breeze—without breaking the bank. Serve it chilled, and you’ve got the perfect side dish that tastes like home.🧡 A Beloved Classic in Lithuanian Cuisine
While this dish may have its roots in Soviet-era Russia, the Lithuanian version of crab stick salad has its own distinct character. Unlike its Russian counterpart, which often includes chopped boiled eggs, the Lithuanian-style keeps things simpler and lighter, focusing on the natural sweetness of the crab sticks and the satisfying texture of rice and vegetables. From Easter brunches to birthday parties, this imitation crab salad has held a special place on the table for decades—and with good reason!🛒 Ingredients You’ll Need
This simple salad combines pantry staples and fresh ingredients for a harmonious blend of flavors and textures:- 🥕 1 large carrot, boiled with skin-on, then peeled and chopped
- 🍚 100g (½ cup) long-grain rice (such as Basmati)
- 🌿 200g (1 cup) green peas (frozen or canned marinated peas)
- 🌽 200g (1 cup) sweetcorn, drained (canned corn)
- 🫑 1 bell pepper, any color (red or orange add extra vibrancy)
- 🦀 250g (8 oz) imitation crab sticks (a.k.a. seafood sticks)
- 🥒 100g cucumber (about ⅓ of an English cucumber or 1 Persian cucumber)
- 🌱 10g (2 heaped tbsp) fresh dill, finely chopped
- 🌿 2 green onions (spring onions), thinly sliced
- 🥄 200g (¾ cup + 2 tbsp) mayonnaise
- 🧂 Salt and freshly ground black pepper, to taste
🦀 What Are Crab Sticks?
Crab sticks, also known as imitation crab meat or surimi, are made from white fish (usually Alaskan Pollock), starch, and egg whites, flavored to taste like crab. Inspired by Japanese cuisine (like kani salad), they offer a budget-friendly way to enjoy that seafood flavor. In this salad, their mild sweetness pairs perfectly with crunchy vegetables and creamy mayo.🥗 Step-by-Step Instructions
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Cook the Carrot
Boil the carrot whole with its skin on until fork-tender. Let it cool, then peel and chop into small cubes. -
Cook the Peas
If using frozen peas, boil them for 5–6 minutes until just tender. Fresh peas take about 2–3 minutes. Drain and cool. -
Prepare the Rice
Boil the rice in salted water until cooked. Drain and rinse under cold water. Let it cool completely in a colander to prevent clumping. -
Chop the Vegetables and Crab Sticks
Dice the bell pepper, cucumber, and imitation crab into bite-sized pieces. Finely chop the dill and slice the green onions. -
Mix the Salad
In a large mixing bowl, combine the cooled rice, cooked peas, corn, carrot, bell pepper, cucumber, crab sticks, dill, and onions. -
Add Mayo and Season
Stir in the mayonnaise, and season with salt and pepper to taste. Mix until well combined. -
Chill and Serve
Cover the salad and refrigerate for at least 1–2 hours. Serve cold for best flavor and texture.
✨ Recipe Tips & Variations
- Chop Ahead, Mix Later: Prepare all your ingredients ahead of time, but add the mayo just before serving to prevent sogginess.
- Customize the Texture: Like chunky crab? Keep the pieces larger. Prefer a smoother mix? Dice everything finer.
- Chill Time Is Key: Letting the salad chill enhances flavor and gives it that classic refreshing bite.
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Try a Twist:
- Swap regular mayo with Kewpie mayo for extra umami and tang.
- Add chopped radishes or green beans for crunch.
- Feeling fancy? Use real crab meat instead of imitation!
🍽️ How to Serve Lithuanian Crab Stick Salad
This salad makes a fantastic addition to any cold buffet spread, especially at holidays or large gatherings. Pair it with other Lithuanian favorites like:- Beetroot Salad with Prunes and Walnuts
- Lithuanian White Salad (balta mišrainė)
- Kefir-Battered Fish Fillets
- Deviled Eggs
Ooh, this looks amazing! Lithuanian rice salad is definitely not something I’ve seen before – that sounds so unique and interesting. The combination of crab sticks, corn, and peas with the crisp veggies is really appealing. I love the retro vibe too! Definitely adding this to my “to try” list. Thanks for sharing!