STONE CRAB CLAWS

Indulge in the exquisite taste of Bahamas Fresh Stone Crab Claws, a truly premium seafood experience. Our proprietary factory ensures that these claws — in sizes  Super Colossal (1-2 pc/lb), Colossal (2-3 pc/lb), Jumbo (3-5 pc/lb), and Large (5-7 pc/lb)  — are flown in fresh to the USA, moving from the crystal-clear Bahamian waters to distribution in a remarkable 24-48 hours.  This speed preserves a flavor profile unlike any other: a subtle sweetness complemented by a clean, briny note that speaks to its pristine origin. The stone crabs thrive in the clear, coral-filtered waters of the Bahamas, which impart a naturally clean and pristine essence, yielding meat with a superior, non-muddy flavor. This immaculate environment is the secret to their famous sweet flavor and an unparalleled clean, subtle briny finish that truly distinguishes them as a world-class delicacy. The meat is firm, dense, and naturally superior, offering a substantial and luxurious texture that makes every bite a celebration of oceanic freshness. Unlike the flaky texture of some crabs, stone crab meat is robust, making it the star of any plate. Savor the difference that true freshness makes.

Stone crab claws aren't just a delicacy; they're a powerhouse of lean protein and essential nutrients. A serving of stone crab meat is low in fat and calories, making it an excellent choice for a health-conscious diet. It is an outstanding source of Vitamin B12, which is crucial for nerve function and the formation of red blood cells. Furthermore, it contains significant amounts of selenium, an antioxidant that supports the immune system, and zinc, which aids in wound healing and DNA synthesis. The modest amount of Omega-3 fatty acids contributes to heart and brain health. Enjoy this delicious seafood knowing you're nourishing your body with high-quality, beneficial nutrients.

Preparing and serving stone crab claws is refreshingly simple, as they are typically pre-cooked and cracked before arrival. They are best served chilled and traditionally paired with a mustard-based dipping sauce or a simple squeeze of lemon. To serve, simply arrange the claws on a bed of ice. While they are ready-to-eat, you may want to lightly crack them further with a mallet or back of a spoon to ensure easy access to the meat. Proper storage is key to maintaining their quality: always keep the fresh, pre-cooked claws refrigerated at or below $40^{\circ}\text{F}$ ($4^{\circ}\text{C}$) and consume them within a couple of days of receiving them for the best flavor. For longer storage, stone crab claws can be frozen, though they are always best when enjoyed fresh.

The classic creamy mustard sauce is the perfect tangy, slightly spicy, and rich accompaniment to the sweet, delicate flavor of fresh stone crab.

Here is the recipe for the most famous and traditional stone crab mustard sauce direect form Miami's most iconic stone crab restaurants.

This recipe is simple, requires no cooking, and is best when chilled for a few hours to allow the flavors to fully meld.

• 1 cup (240 mL) Mayonnaise (use a good quality brand for best results)
  
• 1 Tablespoon Dry English Mustard Powder (such as Colman's—this is key for the unique sharp bite)
  
• 2 teaspoons Worcestershire Sauce
  
• 1 teaspoon A.1. Steak Sauce
  
• 2 to 4 Tablespoons Heavy Cream or Light Cream (or half-and-half, used to achieve desired consistency)
  
• A pinch of Salt, to taste
• 
  

1. Combine Mustard and Mayo: In a small mixing bowl, place the dry mustard powder. Whisk in the mayonnaise until they are fully combined and there are no dry pockets of mustard powder left.
   
2. Add Seasonings: Add the Worcestershire sauce, A.1. Steak Sauce, and a pinch of salt to the mixture. Whisk thoroughly until all ingredients are well blended.
   
3. Adjust Consistency: Whisk in the heavy cream or light cream, starting with 2 tablespoons. Continue whisking until the sauce reaches a creamy, smooth, and easily dippable consistency. If you prefer a thinner sauce, add the remaining cream one tablespoon at a time.
4. Taste and Refine: Taste the sauce. If you desire a stronger, sharper mustard bite, whisk in an additional half-teaspoon of dry mustard powder. Adjust the salt if necessary.
5. Chill: Cover the bowl and refrigerate the sauce for at least 1 hour, or preferably 2-3 hours. Chilling allows the flavors to deepen and the dry mustard to fully "bloom," which is essential for the classic taste.
   

Serve chilled alongside Primex's beautiful ultra fresh Super Colossal, Colossal, Jumbo, and Large stone crab claws!