Captain Jack Hail, left, and Keith Ellis, right, dump the first haul of stone crab into a vat of boiling water behind Kelly's Fish House Dining Room in Naples on the first day of stone crab season, Oct. 15, 2007. The restaurant has become a local favorite for serving stone crab soon after being carried off of the boat. The first batch of claws brought by Hail's crew weighed more than 340-pounds.

Photo by GREG KAHN

Captain Jack Hail, left, and Keith Ellis, right, dump the first haul of stone crab into a vat of boiling water behind Kelly's Fish House Dining Room in Naples on the first day of stone crab season, Oct. 15, 2007. The restaurant has become a local favorite for serving stone crab soon after being carried off of the boat. The first batch of claws brought by Hail's crew weighed more than 340-pounds.

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