The horseshoe crab, also known as "sam," is a crustacean with a flat, round body that resembles a helmet. It has a thick, hard shell like a crab’s, with 4 eyes and 16 legs hidden beneath its belly. Its tail features a prominent ridge with a sharp, triangular tip.

In Vietnam, horseshoe crabs are most commonly found in certain coastal areas, such as Cat Ba (Hai Phong) or Ha Long and Quang Yen (Quang Ninh). Among these, Quang Ninh is the most abundant, with a high yield and commercially valuable horseshoe crab meat.

According to experienced fishermen, horseshoe crabs are available year-round but are most abundant and tastiest from October to February in the lunar calendar. During this time, female crabs enter their breeding season, and their meat is firm and rich.

Fishermen usually catch horseshoe crabs in pairs. If only one is caught, they release it back into the sea. This practice is the origin of the Vietnamese saying “dính như sam” (meaning "stuck like horseshoe crabs"), referring to their habit of living in pairs.

A female horseshoe crab typically weighs between 1.5 and 3.5 kg, while males are lighter, weighing about 1 to 2 kg.

Horseshoe crabs are often sold in pairs, with prices ranging from VND 700,000 to 1.2 million per pair during the peak season. When catches are scarce, prices can rise to VND 1.5 million per pair.

Pham Van Phong, the owner of a seafood restaurant in Hai Phong, said that with just one horseshoe crab, a skilled chef can create 7-8 different dishes. However, the preparation process is intricate and requires expertise, as improper handling can lead to poisoning.

"Horseshoe crabs often feed on jellyfish, making their liver and intestines highly toxic. Careful preparation is essential - only the belly and eggs are safe to eat. If the liver or intestines are accidentally punctured during preparation, the toxins can contaminate the meat, potentially causing allergic reactions, stomach aches, or even poisoning," Phong explained.

Horseshoe crab meat is rich in protein and has cooling properties, so it is often paired with ingredients and spices that have warming effects, such as garlic, lemongrass, pickled bamboo shoots, chili, and la lot (wild betel leaves), to balance the dish.

Notably, almost every part of the horseshoe crab (except for its hard shell) can be used to create a variety of delicious dishes, including grilled cartilage, stir-fried horseshoe crab with vermicelli, stir-fried horseshoe crab with lemongrass and chili, sweet and sour stir-fried legs, and horseshoe crab hotpot.

The meat is often used to make dishes such as vermicelli or sweet and sour salads. The eggs, which have a nutty and rich flavor, can be fried or grilled and served with rice paper.

The legs are best when stir-fried in a sweet and sour sauce or tamarind. The egg sacs, after being emptied of their eggs, are stuffed with minced meat, onions, and fat and then fried to create a crispy texture.

Additionally, some places serve a visually striking dish known as horseshoe crab blood pudding, which has a sweet, mild flavor.

Due to the difficulty in catching them and their short survival time - horseshoe crabs can only live about three days after being removed from the sea - not all diners have the opportunity to enjoy these unique dishes.

Many customers even travel long distances to Hai Phong or Quang Ninh just to try these exotic flavors.

According to experienced chefs, horseshoe crab meat is delicious and tastes similar to crab meat, though it is chewier and less sweet. However, diners must be careful when buying and consuming it. Horseshoe crabs closely resemble another species, known as "so," but only the horseshoe crab is edible, and it must be prepared correctly. The "so" species is smaller, with a tail lacking a dorsal ridge and a rounder, less pointed shape. "So" is typically poisonous and is not used for food.

If someone accidentally eats "so," their body can become paralyzed, leading to respiratory failure, circulatory collapse, and death.

Moreover, it is advised not to consume too much horseshoe crab meat and eggs at once, as the toxins in the seaweed and algae they consume may not have fully decomposed, posing a potential risk to consumers' health.

Thao Trinh