Established in 1958, Mike’s Crab House brings you a mouth-watering waterfront dining experience on the banks of the beautiful South River. We proudly serve our crabs in the finest Chesapeake Bay Tradition for your dining pleasure. Originally located in Riva, Maryland, our new Pasadena location opened in 2012. We hope to establish the same tradition in our new neighborhood as we have enjoyed for over 50 years at the original Mike’s.

Mike and Kathe Piera

The Original Mike’s Crab House

mikes_logo

Mike’s Crab House
3030 Riva Rd
Riva, MD 21140
www.MikesCrabHouse.com
410-956-2784

Take a look at some of the great food we serve at both Mike’s locations:

640true thumbnails under 480true true 800http://www.mikesnorth.com/wp-content/plugins/thethe-image-slider/style/skins/frame-white
  • 5000 random true 60 bottom 30
    Slide1
    Steamed Combo - Includes shrimp, oysters, mussels and cherrystone clams.
  • 5000 random true 60 bottom 30
    Slide2
    Bacon-wrapped scallops
  • 5000 random true 60 bottom 30
    Slide3
    Whole Maine Lobster
  • 5000 random true 60 bottom 30
    Slide4
    Steamed Mussels
  • 5000 random true 60 bottom 30
    Slide5
    BBQ Bacon-wrapped Shrimp
  • 5000 random true 60 bottom 30
    Slide7
    Steamed 18-count Shrimp
 
 
 
 
 
 

 

 

All About Crabs

 

crabs2crabs1crabs3

Terminology

Peelers
are about to “peel” their hard outer shell. The paper-thin new shell makes the crab very easy to eat, providing a delicacy to diners without the work of picking the sweet, white meat from a typically hard shell.
Pink Sign
is a pink dot that appears on a crab’s back fin about a week before it begins to molt. It is the appearance of a new shell inside the one the crab is about to shed.
Busting
describes a crab that is emerging from its old shell.
Soft-shells
have emerged from their old shells and now have a very thin, soft shell. Soft-shells are delicacies that are eagerly awaited by crab lovers each season. Soft-shell season is marked by the first full moon in May. It continues through early fall.
Paper-shell
crabs are soft-shells whose shells have stiffened some.
Buckram
crabs are at a stage following paper-shell when the shell is starting to harden but is still pliable.
Hard-shells
have hardened shells, usually within 4 days after shedding.
Sponge Crab
is a female crab that has an egg mass on her abdomen. Sponge crabs cannot be harvested so as to ensure many productive crab harvests in the future.
Keeper
is a crab that is big enough to keep, usually at least 5 inches.
Doublers (also Buck and Rider)
are two mating crabs, moving as a unit, with the male above and female below.
Picking
is the art of eating a steamed hard-shell crab.

Types of Crabmeat

Lump
are the largest pieces of meat from the body, adjacent to the backfin. The most expensive form of crabmeat.
Backfin
is the white body meat including lump and large flakes. Used for crab cakes and crab imperial.
Special
are flakes of white body meat other than lump. Good for crab cakes, soups, casseroles and dips.
Claw meat
is brownish meat from the claws. Best for soups and dips, its the least expensive type of crab meat.