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KOTA TINGGI <\/span>\u2013 Once dismissed, the Indo-Pacific horseshoe crab is now a delicacy in Johor, attracting diners from across Malaysia and even abroad. <\/p>\n 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.<\/p>\n \u201cAt first, some are scared to try. They will ask me or my staff which parts are safe to eat, and we will teach them,\u201d he said at his restaurant in Kota Tinggi.<\/p>\n \u201cBut 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.\u201d <\/p>\n Mr Mohd Khair said the horseshoe crabs, which are caught off the coast of Johor, have become a highly sought-after exotic delicacy.<\/p>\n People started eating the horseshoe crab about two decades ago, he said, adding that he believes the interest stems from its unique taste.<\/p>\n \u201cPeople did not eat it before because they did not know how good it was,\u201d he said.<\/p>\n \u201cBut now everyone is looking for it, we get tourists almost every day,\u201d he said, adding that customers wanting to try the dish usually make reservations.<\/p>\n They come from Singapore, Japan and Batam, Indonesia.<\/p>\n \u201cOnce they try it, they\u2019re hooked.\u201d<\/p>\n 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.<\/p>\n \u201cIf supply is plentiful, I will collect every two days from the fishermen,\u201d he said. \u201cOn average, we cook about 40 crabs daily, but during public holidays that number can reach 70 or 80.\u201d<\/p>\n Mr Mohd Khair said preparing the horseshoe crab was simple, provided one knew the crucial steps.<\/p>\n \u201cYou have to know how to clean and remove the bile. If it is not cleaned properly, it can cause dizziness or even lead to death,\u201d he said. \u201cBut if done right, it is completely safe to consume.\u201d<\/p>\n To remove the fishy smell, he washes it with salt water and rice water. Cooking and grilling takes about an hour, he added.<\/p>\n \u201cGrilling is trickier because it requires more attention as the fire needs to be adjusted, and the meat turned frequently to ensure it cooks evenly, (while) dishes with sauce are easier to prepare.\u201d<\/p>\n He said drinking coconut water helped if one felt light-headed after eating horseshoe crab.<\/p>\n \u201cDo not drink black coffee or eat watermelon within the first two hours \u2013 that\u2019s taboo.\u201d<\/p>\n He said the horseshoe crab could be cooked in various styles, including using sambal, masak lemak, rendang or tom yam.<\/p>\n His restaurant was among the first in the country to feature the horseshoe crab as a signature dish about 25 years ago.<\/p>\n Mr Mohd Khair, continuing upon the legacy of his late father, said the eatery started out as a stall. But they relocated after a major flood in 2006, moving 100m away to a bigger space in Jalan Tun Sri Lanang.<\/p>\n The restaurant received a Certificate of Distinction for \u201cBest Restaurant in Johor\u201d at the Majestic Johor Food Awards 2025, organised by Tourism Johor in February.<\/p>\n But with the upcoming Visit Johor 2026, the restaurant owner said there had yet to be an initiative by the state government to promote horseshoe crab as a tourism product.<\/p>\n He hopes other local entrepreneurs will explore cooking horseshoe crab dishes, so that more can enjoy the delicacy.<\/p>\n \u201cThe more restaurants that serve it, the easier it will be for people to try it out,\u201d he said.<\/p>\n Similarly, Ms Maryati Ibrahim, who operates a breakfast stall in Taman Perling, feels the horseshoe crab deserves to be recognised as part of Johor\u2019s food heritage.<\/p>\n \u201cIt is definitely something we should introduce to tourists as it\u2019s unique and truly represents Johor\u2019s coastal culture,\u201d she said.<\/p>\n Horseshoe crab dishes, she recalled, have been a part of her life since she first tasted them in Batu Pahat, served by her brother-in-law.<\/p>\n \u201cAt first I was scared because of how it looks, but once I tried it, I loved the taste,\u201d she said.<\/p>\n These days, she often makes masak lemak cili padi or rendang with it at home.<\/p>\n \u201cI love the roe and the meat,\u201d she said, adding that her entire family enjoys it too.<\/p>\n Retail assistant Mohamad Dary Irsyad has loved eating horseshoe crab since he was nine.<\/p>\n He first tried it at his grandparents\u2019 home in Kampung Bakar Batu, Taman Perling.<\/p>\n \u201cMy grandmother grilled the freshly caught horseshoe crabs brought in by my grandfather, a fisherman,\u201d he said. \u201cI\u2019ve been allergic to crabs since I was little, but surprisingly, I\u2019m perfectly fine with horseshoe crabs.\u201d<\/p>\n He added that it was his first time trying it in sambal at Mr Mohd Khair\u2019s restaurant after years of eating it grilled.<\/p>\n \u201cIt is rich and slightly sweet. The meat on the legs tastes like crab, but chewier and sweeter,\u201d he said. \u201cStill, I prefer the grilled variety because it has a pure, smoky flavour.\u201d<\/p>\n He said he has never experienced dizziness because he eats only the roe and leg meat, as taught by his grandmother.<\/p>\n \u201cPeople should not be afraid to try it. Just taste one egg first. I\u2019m sure they\u2019ll like it,\u201d he said, adding that horseshoe crab dishes could attract tourists. THE STAR\/ASIA NEWS NETWORK<\/p>\n<\/div>\n