McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.
McCormick and Schmick's Recipe
1/4 cup mayonnaise
1/2 cup pasteurized eggs
1/2 tablespoon bay seasoning
1/2 teaspoon coarsely ground black pepper
1/2 tablespoon dry mustard
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 loaf white bread, crust removed, and diced to about 1/4 inch
2 pounds blue crab meat
3 tablespoons chopped fresh parsley
Combine mayonnaise, eggs, bay seasoning, dry mustard, salt, and Worcestershire sauce in a bowl to form a sauce base. Mix the bread, crab meat, and parsley in a separate bowl. Gently fold the sauce into crab meat mixture. Be careful not to break crab meat. The mixture must be made at least two hours before forming into crab cakes so the bread will absorb the liquid. Once chilled, portion into 4-ounce cakes. Chill before cooking.
These cakes can be deep-fried, pan fried, or lightly drizzled with oil and baked in 400 degrees oven. Serve with tartar sauce and garnish with lemon and parsley. If deep frying, fry until cakes are a deep golden brown; if pan-frying, fry 3 to 4 minutes per side, until the cakes are a deep golden brown.
Note: Use only fresh crab meat, not pasteurized meat.