Hatchet Recipes: Crab-crowned cod and red quinoa

This recipe is based on a dish that I cook at Kinkead’s. The cod is seared and topped with a rich crab imperial made of crabmeat, béchamel, mayonnaise and sherry. For my recipe, the cod sits on a bed of red quinoa, marinated in citrus, agave and soy sauce. The quinoa is sweet, vibrant and, with the inclusion of toasted sunflower seeds, makes a great bite with the velvety crab imperial. The only thing that could elevate the combination of a refreshing quinoa and a luxurious cod is a glass of Riesling.

Red quinoa

  • 8 oz. box of quinoa
  • 1 ? cups of water
  • 3-4 cloves of garlic, minced
  • 1 orange
  • 1?lime
  • 2 teaspoons of soy sauce
  • 1 teaspoon of grated ginger
  • A drizzle of agave nectar
  • Salt, pepper and chopped cilantro leaves
  • Sunflower seeds

Follow the directions on the box to cook the quinoa. In a bowl, whisk together the garlic, orange juice, orange zest to taste, lime juice, soy sauce, grated ginger, agave nectar, salt, pepper and cilantro. Toast sunflower seeds until fragrant and incorporate them. Allow the flavors to marry in the refrigerator for a few hours – it only improves with time.?


  • 2 cod filets
  • 1 container of crab meat
  • Mayonnaise (béchamel optional)
  • Sherry (optional)
  • Worcestershire
  • Hot sauce
  • Paprika

In a hot pan, sear the cod in olive oil with salt and pepper until browned on both sides.?I topped mine with a mixture of crab, béchamel, mayo, sherry, Worcestershire and hot sauce. Dust with paprika and bake in the oven.


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 ? cups scalding milk
  • Salt
  • Freshly ground pepper

Melt the butter in a saucepan. Gradually add the flour and stir constantly for about 2 minutes, until the paste bubbles a bit – don’t let it brown. Add scalding milk, stirring as it thickens. Bring it to a boil and add salt and pepper to taste. Bring to low heat and cook for 2 more minutes. For later use, cover it with wax paper or pour a layer of milk over it to prevent a skin from forming.?
Try adding cheese and mixing with pasta or whole grain mustard as a sauce for meats.

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