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  • Naples Illustrated

    EAT+DRINK

    Sep 29, 2020 2 minutes
    By Mark Spivak

    IN SEASON Go to SHELL

    is synonymous with stone crab, and for good reason: From October 15 to May 1, the Naples location alone serves nearly 200 pounds each night. The crabs are boiled in sea water, cracked, presented on a bed of ice, and garnished with a specialty mustard sauce. “The beauty of stone crab is that it’s a 100-percent sustainable product,”)

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