I just read a menu that had crab rilletes with shrimp. Any comments on this from a classically educated chef? Are there really any rules left when it comes to culinary french, or is crab rillettes acceptable to everyone.

being that rilletes is meat cooked in fat then shredded, pulled or whathaveyou, then stored in a crock w/ a layer of fat, akin to a confit, & served w/ crackers, crostinis, croutes, ect...should resemble a rough pate.....I would have "dubbed" it shellfish rilletes; but as the term confit has been used for everything from fruits to vegetables to grains to all sorts of species of meats, there were some fish rillete recipes I did find....sam sears, cec