Horseshoe crabs are a highly sought-after exotic delicacy. — Photos: THOMAS YONG/The Star
ONCE dismissed, the Indo-Pacific horseshoe crab is now a delicacy in Johor, attracting diners from across Malaysia and even abroad.
Mohd Khair Abdul Hamid, one of the few restaurant owners serving the arthropod, known as belangkas in Malay, said diners were often hesitant due to poisoning fears.
“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.
Mohd Khair with the sambal horseshoe crab at his restaurant in Kota Tinggi.
“But once they have tried 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,” he said when met at his Kota Tinggi restaurant.
Mohd Khair said the horseshoe crab which is caught off the coast of Johor has become a highly sought-after exotic delicacy.
The masak lemak horseshoe crab dish served at the restaurant in Kota Tinggi.
He noted that people started eating the horseshoe crab about two decades ago.
He believes interest stems from its unique taste.
“People did not eat it before because they did not know how good it was.
“But now, everyone is looking for it, we get tourists almost every day,” said Mohd Khair, adding that customers would usually make reservations to try the dish.
Maryati feels the horseshoe crab deserves to be recognised as part of Johor’s food heritage.
They came from Singapore, Japan and Batam, Indonesia.
“Once they try it, they’re hooked.”
Mohd Khair said 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.
“On average, we cook about 40 crabs daily, but during public holidays, that number can reach 70 or 80.
“Sometimes people come in large groups of up to 100 guests,” he said.
Mohamad Dary says meat on the legs tastes like crab but is chewier and sweeter.
Mohd Khair said preparing the horseshoe crab was simple, provided one knew the crucial steps.
“You 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.
“But if done right, it is completely safe to consume.”
To remove the fishy smell, Mohd Khair washes it with salt water and rice water.
Eggs produced by a female horseshoe crab.
Cooking and grilling horseshoe crab takes about an hour, he added.
“Grilling is trickier because it requires more attention, as the fire needs to be adjusted and the meat turned frequently to ensure it cooks evenly.
“Dishes with sauce are easier to prepare.”
He said drinking coconut water helped if one felt light-headed after eating horseshoe crab.
“Do not drink black coffee or eat watermelon within the first two hours — that’s taboo.”
He said the horseshoe crab could be cooked in various styles, including sambal, masak lemak, rendang or tom yam.
His restaurant was among the first in the country to feature the horseshoe crab as a signature dish about 25 years ago.
Mohd Khair, who continues 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 to a bigger space in Jalan Tun Sri Lanang.
The restaurant received a Certificate of Distinction for “Best Restaurant in Johor” at the Majestic Johor Food Awards 2025, organised by Tourism Johor in February.
However, with Visit Johor 2026 next year, Mohd Khair said there had yet to be an initiative by the state government to promote horseshoe crab as a tourism product.
He hopes other local entrepreneurs will explore cooking horseshoe crab dishes so more people can enjoy the delicacy.
“The more restaurants that serve it, the easier it will be for people to try it out,” he said.
The bile of the horseshoe crab must be removed before cooking.
Similarly, Maryati Ibrahim, who operates a breakfast stall in Taman Perling, feels the horseshoe crab deserves to be recognised as part of Johor’s food heritage.
“It is definitely something we should introduce to tourists as it’s unique and truly represents Johor’s coastal culture,” she said.
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.
“At first, I was scared because of how it looks, but once I tried it, I loved the taste,” she said.
She often makes masak lemak cili padi or rendang with it at home these days.
“I love the roe and the meat,” she said, adding that her entire family enjoys it too.
Retail assistant Mohamad Dary Irsyad has loved eating horseshoe crab since he was nine.
He first tried it at his grandparents’ home in Kampung Bakar Batu, Taman Perling.
“My grandmother grilled the freshly caught horseshoe crabs brought in by my grandfather, a fisherman.
“I’ve been allergic to crabs since I was little, but surprisingly, I’m perfectly fine with horseshoe crabs,” he said.
He added that it was his first time trying it in sambal at Mohd Khair’s restaurant after years of eating it grilled.
“It is rich and slightly sweet. The meat on the legs tastes like crab, but chewier and sweeter.
“Still, I prefer the grilled variety because it has a pure, smoky flavour,” he said.
Mohamad Dary said he had never experienced dizziness because he only eats the roe and leg meat, as taught by his grandmother.
“People should not be afraid to try it. Just taste one egg first. I’m sure they’ll like it,” he said, adding that horseshoe crab dishes could attract tourists.
