McCormick & Schmick Crab Rangoon Recipe
McCormick & Schmick’s Crab Rangoon presents a gourmet twist on the classic appetizer, featuring delicately crafted wonton wrappers filled with a sumptuous blend of crab meat, cream cheese, and aromatic seasonings, served with a delectable sweet and sour sauce for dipping.
Make our McCormick & Schmick’s Crab Rangoon Recipe at home. With our Secret Restaurant Recipe your Crab Rangoon will taste just like McCormick & Schmick’s.
Photo by jeffreyw
McCormick & Schmick’s Crab Rangoon
A McCormick & Schmick’s Copycat Recipe
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McCormick & Schmick’s
Founded in 1974 by Bill McCormick and Doug Schmick, McCormick & Schmick’s Seafood and Steak Restaurants have become a prominent player in upscale seafood dining. The first restaurant opened in Portland, Oregon, with a vision to deliver a classic seafood experience using fresh, high-quality ingredients. Since then, the brand has expanded, establishing a presence in major cities and prime coastal areas across the United States.
Known for its timeless maritime-themed decor, McCormick & Schmick’s offers a refined ambiance to complement its diverse menu. The focus is on seafood, featuring a variety of fish, shellfish, and regional specialties. Notable dishes include the Parmesan Crusted Tilapia, Atlantic Salmon with a dill beurre blanc, and the acclaimed Shrimp Kisses – bacon-wrapped shrimp stuffed with horseradish and basil.
While seafood is the star, the menu caters to all tastes with non-seafood options. The restaurant’s commitment to culinary excellence, impeccable service, and an extensive wine list has solidified its reputation as a go-to destination for those seeking an elevated and diverse dining experience, whether for business or special occasions.
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Crab Rangoon
Crab Rangoon, also known as crab puffs or cheese wontons, are a popular appetizer in American Chinese cuisine, though their origins can be traced back to early 20th-century Chinese-American communities. The exact origin story is debated, with some attributing it to Trader Vic’s, a Polynesian-style restaurant in San Francisco, while others credit a chef named Victor Jules Bergeron Jr., who introduced them in his Trader Vic’s chain in the 1950s.
The dish typically consists of a creamy filling made from a combination of crab meat, cream cheese, scallions, and various seasonings, encased in a crispy wonton wrapper and deep-fried until golden brown. The result is a delightful blend of savory flavors with a satisfying crunch.
Crab Rangoon gained popularity in the United States during the mid-20th century as Chinese cuisine became more mainstream. Today, they are a staple appetizer on the menus of many Chinese-American restaurants and are enjoyed by people of all ages.
The appeal of Crab Rangoon lies in their addictive combination of textures and flavors, as well as their versatility. While traditionally filled with crab meat and cream cheese, variations may include different seafood such as shrimp or imitation crab, and additional ingredients like garlic, soy sauce, or Worcestershire sauce.
Despite their popularity, Crab Rangoon have evolved beyond traditional Chinese-American cuisine and can now be found in fusion dishes and creative culinary interpretations. They have become a beloved comfort food for many, offering a nostalgic taste of Chinese-American dining experiences. Whether served as an appetizer at a restaurant or homemade for gatherings, Crab Rangoon continue to hold a special place in American culinary culture.
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McCormick & Schmick's Crab Rangoon Recipe
McCormick & Schmick's Crab Rangoon presents a gourmet twist on the classic appetizer, featuring delicately crafted wonton wrappers filled with a sumptuous blend of crab meat, cream cheese, and aromatic seasonings, served with a delectable sweet and sour sauce for dipping. Make our McCormick & Schmick's Crab Rangoon Recipe at home. With our Secret Restaurant Recipe your Crab Rangoon will taste just like McCormick & Schmick's.
Yield: 24 Crab Rangoon
Ingredients
- 1/2 pound Cream Cheese softened to room temperature
- 1/2 pound Crabmeat picked over
- 1 tablespoon A1 Steak Sauce, store bought or homemade, of choice (See "Spotlight Recipes" below for a Link to our Homemade A1 Steak Sauce Recipe)
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1 pinch Salt
- 1 pinch freshly ground Black Pepper
- 24 Wonton Wrappers
- 2 Egg Yolks mixed with 2 tablespoons Water
- Vegetable Oil enough to fry wontons
- Sweet and Sour Sauce, store bought or homemade, of choice (See "Spotlight Recipes" below for a Link to our Homemade A1 Steak Sauce Recipe)
Instructions
- Place cream cheese in a large mixing bowl.
- Beat with an electric mixer until soft and smooth.
- Add crab meat, A1 Steak Sauce, onion powder, garlic powder, salt and pepper. Fold into cream cheese until smooth.
- Place a wonton flat on a clean work surface.
- Place a generous spoonful of the crab/cream cheese mixture onto the middle of the wonton.
- Moisten the edges of the wonton 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.
- Repeat with all remaining wontons.
- Place on a plate and cover. Place in refrigerator and chill for 1 - 2 hours.
- Pour oil into a deep pan. Place over medium high heat and heat to 350°F.
- Carefully drop rangoons into hot oil. Fry rangoons until wontons are crisp and golden, about 2 - 3 minutes.
- Serve with sweet and sour sauce.
McCormick & Schmick's Crab Rangoon
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Chinese Restaurant-Style Sweet and Sour Sauce
There are 100’s more Sweet and Sour Sauce recipes out there. Most are more complicated, some are more authentic to real Chinese cooking and some are, frankly, just plain better. But this very simple recipe is the one you are most familiar with and enjoy most often.
Make our Chinese Restaurant-Style Sweet and Sour Sauce Recipe at home. This is the recipe for the sweet and sour sauce made in many Mom and Pop Chinese Restaurants and the one you get when your order Chinese Take-Out.
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McCormick & Schmick’s Lemon Drop Martini Cocktail is a zesty and invigorating drink, combining vodka, triple sec, freshly squeezed lemon juice, and simple syrup, resulting in a perfectly balanced and citrus-infused libation that adds a touch of sophistication to your dining experience.
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Village Tavern Hot Crab Dip
Village Tavern’s Hot Crab Dip is a creamy and indulgent appetizer featuring lump crab meat blended with melted cheeses, spices, and a hint of heat, served bubbling hot with toasted bread or crispy tortilla chips for dipping.
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Photo of “Mmm… Crab Rangoon” is by jeffreyw and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Photo of “20070604 McCormick & Schmick’s” is by Tom Spaulding and is used by permission under the CC BY-NC 2.0 Deed Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode.en. Thank you, jeffreyw and Tom. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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