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.




Lump Crab Tower

McCormick and Schmick Recipe

Serves 4

3/4 cup diced mango
3/4 cup diced avocado
10 oz. Dungeness crab meat
4 tablespoons pomegranate reduction or light syrup
4 tablespoons citrus flavored vinaigrette
4 tablespoons chive oil (see recipe below)
1/2 cup micro greens or spicy sprouts tossed in a small amount of the citrus vinaigrette, for garnish

To create the “tower,” place a 2 inch ring mold on a serving plate. Spoon 2 heaping tablespoons of diced mango into the mold. Layer 2 heaping tablespoons of avocado on top of the mango into the mold. Finish with 1 1/2 ounces of Dungeness crab meat to fill the mold. Press down lightly to set the ingredients. Keeping your fingers or a spoon on top of the mold, apply pressure, and gently slide the ring mold up and off of the salad. Rinse and dry the mold before moving on to the remaining plates.

Garnish the top of each salad with the micro greens. Drizzle pomegranate reduction, citrus vinaigrette, and chive oil on the plate and around the tower.

Chive Oil
2 bunches fresh chives
1/2 cup vegetable oil

Blend the chives and oil in a blender for 5 minutes. Place the finished oil into a squirt bottle and set aside. The oil may be made a day ahead of time.

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