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,”)
You’re reading a preview, subscribe to read more.
Start your free 30 days