KOTA TINGGI – Once dismissed, the Indo-Pacific horseshoe crab is now a delicacy in Johor, attracting diners from across Malaysia and even abroad.
Mr Mohd Khair Abdul Hamid, one of the few restaurant owners serving the arthropod, known as belangkas in Malay, said diners are often hesitant due to fears of being poisoned.
“At first, some are scared to try. They will ask me or my staff which parts are safe to eat, and we will teach them,” he said at his restaurant in Kota Tinggi.
“But once they try the meat, most say it is delicious and unlike any other seafood. The meat is sweet while the eggs are creamy, even richer than regular crab.”
Mr Mohd Khair said the horseshoe crabs, which are caught off the coast of Johor, have become a highly sought-after exotic delicacy.
People started eating the horseshoe crab about two decades ago, he said, adding that he believes the interest stems from its unique taste.
“People did not eat it before because they did not know how good it was,” he said.
“But now everyone is looking for it, we get tourists almost every day,” he said, adding that customers wanting to try the dish usually make reservations.
They come from Singapore, Japan and Batam, Indonesia.
“Once they try it, they’re hooked.”
He said that although horseshoe crab was seasonal, his restaurant never runs out of supply as he buys directly from local fishermen, mainly from Sedili and Mersing.
“If supply is plentiful, I will collect every two days from the fishermen,” he said. “On average, we cook about 40 crabs daily, but during public holidays that number can reach 70 or 80.”
Mr Mohd Khair said preparing the horseshoe crab was simple, provided one knew the crucial steps.
