Myrtle Beach, SC
I have ordered several times from Santa Barbara Stone Crabs. The stone crabs have always arrived fresh and delicious and on time. Highly recommend, you won't regret it if you are a Stone Crab lover like my wife and me. Always a treat.
These were absolutely spectacular and I'm so thrilled to be able to get them delivered to my door instead of having to go out to a restaurant to get them. The mustard sauce that is served with them is excellent as well.
Couldn't be fresher! Though had to use my trusty meat tenderizer to get a good crack at the generous crab meat. The sauce was also excellent. Like getting the ocean in a box.
Delicious!!! Arrived ready to eat, just crack and enjoy. Sauce was great as well.
The stone crabs were excellent. Just a few comments - I ordered 6 lbs and only received one mallet and one crab cracker. Hence, to eat, we had to share. Additionally it presented an issue when the crab cracker broke ... It would be great if the stone crabs were pre-scored like in a restaurant. They were delicious - but due to the non pre-scoring -- I would probably not buy again as it was to hard to crack (and for the price would expect that one convenience).
Siesta Key, FL
fresh, delicious and on time delivery
These Stone Crab Claws have been securely packed in an insulated box, and kept cold using gel packs and/or dry ice. Unpack them immediately (remove from the bag) and store them in the coldest part of your refrigerator in a bowl or large container, uncovered.
Alternatively, you can keep them between 32 and 35 degrees on packed ice. If keeping on ice, place a colander over a large bowl and pour a layer of ice into the colander. Then place the crab claws over the ice, and cover the claws with more ice. Maintain this environment as long as the claws are not under refrigeration, making sure to drain the bowl and re-ice periodically.
These claws will taste delicious and fresh for three to four days after delivery. However, the claws rarely spend more than a day in anyone's refrigerator! In fact, they arrive ready to crack and eat, so you can just get right to it!
<br> Place the claws on a hard surface such as a cutting board or any hard surface that won’t get damaged. <br> + Step 1) You’ll need a mallet, hammer or any other strong blunt instrument. This can be messy, so before cracking.....cover the claw with a kitchen towel or put the claw in a plastic bag. + Step 2) Now, begin lightly cracking the claws with your mallet in the 3 different sections, starting at the base of the claw. You’ll need more pressure as you move up to the pincher. + Step 3) Next, pull the shells from the claw meat and separate the two knuckles from the main pincher. + Step 4) Carefully pull the small pincher away. The “Meat Popsicle” will stay attached to the top large moveable claw (there’s a hard cartilage in the thickest part which is not edible).