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.




Crab Rangoon

McCormick & Schmick's Recipe

Serves 4

1/2 pound cream cheese, softened
1/2 pound crabmeat
1 tablespoon A1 Original Sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 pinch salt
1 pinch pepper
24 wonton wrappers
2 egg yolks, mixed with 2 tablespoons water
vegetable oil

Beat cream cheese with an electric mixer until soft and smooth. Fold in crab meat, spices and A-1.
Place a generous spoonful of the crab/cream cheese mixture onto the middle of the wonton.

Moisten the edges of the woo.ton with the egg mixture. Fold the wrapper over onto itself, corner to corner to form a triangle. Pinch the two opposite corners to form the Rangoon shape.

Make sure the seams are sealed tightly. Chill for 1-2 hours. Heat the oil in a deep pan to between 350 to 360. Fry rangoons until crisp and golden, about 2-3 minutes. Serve with sweet and sour sauce.

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