Mike’s Bar & Crabhouse
On the South River just off the Riva Bridge, Mike’s has been a Chesapeake tradition for 56 years.
This is a hometown crab house, and there really is a Mike — Mike Piera — whose four sons continue the family business in their father’s original spirit.
“We make sure our customers are happy, give them quality food and try to bring in new generations,” says son Arthur.
Crab Dip with Spinach & Artichokes
2 lbs. lump crabmeat
3 lbs. cream cheese, softened
1/2 cup artichokes, chopped
1/2 cup onions, diced, sautéed and drained
1/2 cup spinach (use chopped frozen: thaw, drain and pat dry)
1/2 cup shredded Cheddar cheese
1-1/2 tbs. Old Bay seasoning
2 tbs. Worcestershire Sauce
1/2 tbs. dry mustard
Preheat oven to 350 degrees. Set aside one-half pound of crabmeat and the 1/4 cup Cheddar cheese.
In a large, deep-dish casserole. combine all the remaining ingredients, adding the crabmeat to the mixture last.
Place in oven for 25 to 30 minutes or until the dip starts to bubble. Remove from the oven, evenly layer the remaining crabmeat on top of the dip, then layer the Cheddar cheese on top of the crabmeat. Return to the oven for 10 to 15 minutes or until the Cheddar cheese has melted.
Serve with toasted baguette slices, pita chips or your favorite crackers.