The North of Spain is absolutely stunning. There are mountains, rolling hills, lush green trees and the coast line is wild and breathtaking. One of my favorite places there is San Sebastian in the Basque Country. It is famous not only for the most picturesque clam shell-shaped beach Playa de la Concha, but also it is the home of Pintxos or Pinchos meaning to skewer or spike. Basically a mouthful of deliciousness devoured in a bite or two. In the district of the Old Town in San Sebastian you will find cobbled streets lined with Pintxo Bar after Pintxo Bar. After having a pincho or two in one bar accompanied by a cold glass of Txakoli (regional slightly sparkling dry white wine) you then move on to the next bar. One of my favorite cold pinchos has to be ‘Pincho Donosti’. Otherwise known as the most delicious crab stick salad you have ever tried! Sweet crab sticks are mixed with creamy mayonnaise, sweet green onion and meaty tuna. A breeze to make at home. You must try it. Crab sticks have never tasted so good!

Crab Stick Salad Pincho

Crab Stick Salad Pincho

  • Cook Time: 15 mins to prepare and 2 hours to chill
  • Persons: 4, makes 2 Pinchos per person
  • Difficulty: Easy

  • Ingredients
  • 1 packet or 8 oz of imitation crab (sticks or flakes)
  • 2 eggs
  • 1 small tin or 4 oz of good quality tuna 
  • 1 cup of good quality mayonnaise
  • 1 green onion
  • Half fresh baguette loaf
  • Few black pepper grinds
  • Pinch of salt
  • A few stalks of fresh parsley
  1. Instructions
  2. Start by hard boiling 2 eggs. Boil in water and add eggs. Hard boil for 8 minutes. Remove from heat and leave to cool before you peel them.
  3. Meanwhile chop the imitation crab meat.
  4. Open the tuna tin and drain the meat well.
  5. Finely slice the white end of the green onion and dice very finely the dark green end to use as a garnish.
  6. In a large bowl combine mayonnaise with a few grinds of black pepper, pinch of salt, crab meat, tuna and white onion.
  7. Chop 1.5 of the cooled hard boiled eggs and add to the mayo mixture. Combine well.
  8. Cover and chill for at least 2 hours. This needs to be served well chilled!
  9. Grate the remaining 1/2 of the hard boiled egg.
  10. When ready to serve cut bread into 1 inch thick pieces and top with a very generous mound of the crab stick mixture. Sprinkle over the grated egg and dried parsley. 

Top Tips

  • This is best served very cold. Its needs at least 2 hours to chill in the fridge before serving. You can certainly make it the day before serving so it can chill over night in the fridge. 
  • This also makes a great dip that you can either dunk crackers into or spread on toasts. Just cut up the crab stick a little finer to enjoy a more pleasing texture.
  • My girls love to have this as a sandwich filling. Place a lettuce leaf on each slice of bread before you load with the crab salad mixture to stop the bread from becoming soggy.

Crab Stick Salad Pincho – Pincho Donosti

‘Pincho Donosti’ Crab Stick Salad Pincho. A creamy, sweet and rich cold salad that sits high and proud on top of a base of baguette bread. Too good to only have one!