Crab Rillettes

Crab Rillettes

  • Preparation 20 min
  • Cooking 1 h
  • Chilling 2 h
  • Servings 1
  • Makes 1 1/2 cups (375 ml)

Before every kitchen had a fridge, home cooks would often preserve fish and meat in pots under a seal of melted butter. Enter rillettes. You can cook whole fresh or frozen snow crabs and remove the flesh yourself for this recipe. For optimal consistency, wait 15 minutes after you pull your ramekin out of the fridge before spreading the potted crab on a slice of toasted bread... Your taste buds will thank you.

Featured in RICARDO Magazine SPRING 2019 (p. 68)
  • Sans noix
  • Sans gluten
  • Sans oeufs



    • 1/2 cup (115 g) unsalted butter, softened
    • 7 oz (200 g) snow crab meat, shredded and patted dry (see note)
    • 1/2 garlic clove, finely grated
    • 1/2 tsp (2.5 ml) Sriracha
    • 1/2 tsp lemon zest
    • 2 tbsp (30 ml) lemon juice
    • Chives, finely chopped (optional)


Note from Ricardo

For this recipe you will need to use crabmeat extracted from fresh or frozen snow crab claws. Avoid using pre-packaged shredded crabmeat. To get 7 oz (200 g) of crabmeat, you need 1 lb (450 g) of snow crab claws. It takes about 15 minutes to shell crab claws.

Eco-friendly tip: If you use whole crabs for this recipe, be sure to make a nice broth with the shells before you toss them (in the compost!).

Personal Note