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Donosti-Style Crab Stick and Shrimp Pintxos

Name: Donosti-Style Crab Stick and Shrimp Pintxos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Basque, Spanish
Ingredients: 6 crab sticks or txaka, roughly chopped; 8 medium shrimp, peeled and cooked; 2 large eggs; 1 large slice rustic bread, divided into 2 toast-size portions; Mayonnaise, to taste, approximately 3 tablespoons

Crisp toast topped with a chilled, creamy salad of crab sticks, shrimp, hard-boiled eggs, and mayonnaise.

Prep10 min

Cook10 min

Total20 min

Serves2 servings

Jump to Recipe

This Donosti-style pintxo combines finely chopped crab sticks, shrimp, and hard-boiled eggs in a cool, creamy mayonnaise dressing.

Served over crisp toast and finished with grated egg yolk, it is an easy version of the seafood pintxos commonly enjoyed in Basque bars.

Why You’ll Love This Recipe

It requires only five simple ingredients.
The creamy seafood topping contrasts beautifully with crisp toasted bread.
Most of the preparation can be completed in advance.
Individual portions make it ideal for parties and tapas-style meals.
The recipe is quick, approachable, and requires no complicated cooking techniques.

Ingredient Notes

Crab sticks

Also known as imitation crab, surimi, or txaka, crab sticks provide a mild seafood flavor and a soft texture that blends easily with the other ingredients.

Shrimp

Use peeled medium shrimp that have been fully cooked and cooled. Pat them dry before chopping so the filling does not become watery.

Eggs

Most of the grated egg is mixed into the salad, while one reserved yolk creates the traditional decorative finish.

Mayonnaise

Add only enough mayonnaise to bind the ingredients. Excess mayonnaise can make the topping loose and cause the toast to soften.

Bread

A sturdy rustic bread works best because it stays crisp beneath the moist seafood salad.

Expert Tips

Pulse the crab sticks and shrimp only briefly so the mixture retains some texture.
Pat the shrimp dry before chopping to prevent excess moisture in the salad.
Chill the filling before assembling the pintxos so it holds its shape on the toast.
Toast the bread until thoroughly crisp and allow it to cool before adding the topping.
Assemble the pintxos immediately before serving for the best contrast between the cold filling and crunchy bread.

Serving Suggestions

Serve the pintxos chilled as part of a tapas spread with olives, anchovies, roasted peppers, and other small Spanish appetizers.

Storage and Reheating

Store the seafood and egg mixture in a covered container in the refrigerator for up to 2 days. Keep the toast separate and assemble the pintxos shortly before serving. Do not freeze the prepared salad because mayonnaise and hard-boiled eggs can develop an unpleasant texture after thawing.

Frequently Asked Questions

What is txaka?

Txaka is a commonly used Basque term for imitation crab sticks or surimi, especially when they are used in cold seafood salads and pintxos.

Can I prepare the filling in advance?

Yes. Prepare and refrigerate the filling for up to 1 day, then spoon it onto freshly toasted bread shortly before serving.

How can I keep the bread from becoming soggy?

Toast the bread thoroughly, cool it before adding the filling, and assemble the pintxos immediately before serving.

Can I use real crab instead of crab sticks?

Yes. Well-drained lump crab meat can replace the crab sticks, although it will give the pintxos a more delicate flavor and a higher cost.

CuisineBasque, Spanish CourseAppetizer Yield2 servings NutritionApprox. 370 calories per serving

Ingredients

6 crab sticks or txaka, roughly chopped
8 medium shrimp, peeled and cooked
2 large eggs
1 large slice rustic bread, divided into 2 toast-size portions
Mayonnaise, to taste, approximately 3 tablespoons

Instructions

Place the eggs in a saucepan and cover them with cold water. Bring to a boil and cook for 10 minutes.
Cool the cooked eggs under cold running water, peel them, and separate one yolk to use as a garnish.
Grate the remaining eggs and set them aside.
Place the crab sticks and cooked shrimp in a food processor. Pulse briefly until finely chopped but not completely puréed.
Transfer the chopped seafood to a bowl and add the grated eggs.
Add enough mayonnaise to bind the ingredients into a creamy but firm salad, then mix until evenly combined.
Cover the bowl and refrigerate the mixture for approximately 30 minutes so it becomes cold and easier to spoon onto the bread.
Divide the bread into two portions and toast them in the oven, toaster, or skillet until crisp and golden.
Allow the toast to cool slightly before covering each piece generously with the chilled crab stick and shrimp salad.
Finely grate the reserved egg yolk over the top of the pintxos and serve immediately.

Notes

Crab sticks are commonly sold as imitation crab or surimi in regular US supermarkets, so no specialty substitute is normally necessary.

The original recipe calls for gambas. Medium peeled shrimp are the closest widely available US equivalent.

Use cooked shrimp or poach raw shrimp briefly before chopping them. They should be fully opaque and reach an internal temperature of 145°F (63°C).

Imitation crab commonly contains fish, wheat, egg, or soy, depending on the brand. Check the package carefully when cooking for someone with allergies.

Toast the bread thoroughly and let it cool before adding the seafood salad to reduce sogginess.

The calorie estimate assumes 3 tablespoons of regular mayonnaise and two substantial toast portions. The final value will vary according to the amount and type of mayonnaise used.