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Rillette de crabe au yogourt Fromagerie le Bédouin

Crab rillettes with 0% yogurt and citrus zest, fresh herbs salad and avocado mousse

(4 portions)


  • 200 g crabmeat
  • 50 g chopped shallots
  • 5 g chopped dill
  • 5 g chopped chives
  • Zeste of one lemon
  • Zeste of one lime
  • Zeste of one grapefruit
  • Zeste of one clementine
  • 250 ml of 0% yogurt which has been drained for a minimum of one
  • hour
  • 1 avocado
  • 2 Limes (juice)
  • Parsley, chives and dill coarsely chopped for a salad
  • 20 ml olive oil
  • 10 ml lemon juice
  • Fleur-de-sel, black pepper


  1. To drain the yogurt, line a sieve with cheesecloth, pour yogurt in the cheesecloth and let drain in the refrigerator over a bowl
  2. Meanwhile, put the citrus zest, crab, dill, shallots and chives in a food processor
  3. Mix until all crab is shredded.
    Transfer the crab mixture into a bowl, add 125 ml of yogurt and mix well
  4. For the avocado mousse, use 1 avocado, the juice of two lemons, 125 ml of yogurt and mix in a food processor, then refrigerate
  5. Cut herbs and mix in a bowl with olive oil, lemon juice, salt and pepper
  6. For the dressing, you can place everything on a plate and mount using a cookie cutter or place the rillettes into a bowl and top with croutons roasted in olive oil

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Bon appetit!

Chef Manuel Lamarre and his team

Manuel Lamarre – 514 743-3614 –