Naples, Fla. (February 18, 2009) – As Americans grow increasingly conscious of their ecological responsibilities and consume more locally-grown produce, wild seafood, dairy, and meats, Naples, Marco Island and Everglades City restaurants serve up mouth-watering fare with ingredients found less than 150 miles away.

Florida stone crab, which begins its season October 15 and runs through May 15 each year, is a typical ingredient chefs are using locally. These delectable claws find their way to area restaurants and also are shipped to other Florida and national locations. One claw is harvested from each crab, and the crab is then placed alive back in the Gulf of Mexico . Stone crabs typically regenerate new claws within one to three years. Favorite places to savor a serving of stone crab claws, served cold with a mustard dipping sauce, include the waterfront seafood markets in Everglades City , known as the Stone Crab Capital of the World. Try unique culinary creations such as the mahi mahi dish with Florida stone crab, papaya and Vidalia onion relish served at Handsome Harry’s Third Street Bistro in Naples.  Or savor the stone crab ravioli at Naples Tomato, which pairs perfectly with Perrier Jouet champagne.