Brian Jeffrey
The horseshoe crab, also referred to as “sam,” is a unique crustacean characterized by its flattened, round body reminiscent of a helmet. It has a sturdy shell akin to that of a crab and features four eyes and sixteen legs, which are concealed beneath its body. A distinct ridge and sharp triangular point adorn its tail.
In Vietnam, horseshoe crabs are primarily located in specific coastal regions such as Cat Ba (Hai Phong), Ha Long, and Quang Yen (Quang Ninh). Quang Ninh stands out as the region with the highest population and significant commercial value for horseshoe crab meat.
According to seasoned fishermen, these crabs can be found throughout the year, but they are especially plentiful and flavorful from October to February in the lunar calendar. This period coincides with the female’s breeding season, resulting in particularly firm and rich meat.
Fishermen typically catch horseshoe crabs in pairs. If only one crab is caught, it is returned to the water. This behavior inspired the Vietnamese saying “dính như sam” (“stuck like horseshoe crabs”), emphasizing their paired living habits.
Females usually weigh between 1.5 and 3.5 kg, while males weigh less, around 1 to 2 kg.
During the peak season, horseshoe crabs are sold in pairs, with prices ranging from VND 700,000 to 1.2 million. When catches are low, prices may reach up to VND 1.5 million per pair.
Pham Van Phong, a seafood restaurant owner in Hai Phong, noted that a skilled chef can prepare 7-8 delectable dishes from just one horseshoe crab. Yet, the preparation is delicate and requires experience because improper handling can lead to toxicity.
“Since horseshoe crabs primarily consume jellyfish, their liver and intestines can be very toxic. Careful preparation is vital—only the belly and eggs are safe for consumption. If the liver or intestines are accidentally damaged during cooking, the toxins can infect the meat, possibly causing allergic reactions or poisoning,” Phong explained.
Rich in protein and known for its cooling properties, horseshoe crab meat is often combined with warming ingredients and spices like garlic, lemongrass, pickled bamboo shoots, chili, and wild betel leaves (la lot) to create a balanced dish.
Remarkably, nearly every part of the horseshoe crab, excluding its hard shell, can be used for a range of dishes, such as grilled cartilage, vermicelli stir-fried with horseshoe crab, spicy lemongrass legs, and horseshoe crab hotpot.
Its meat is frequently featured in salads or served with vermicelli, while the eggs, which are richly flavored, can be cooked or grilled and served with rice paper.
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The legs taste best when cooked in a sweet and sour sauce or tamarind. Once empty, the egg sacs can be filled with minced meat, onions, and fat before frying for a crunchy finish.
Additionally, some restaurants offer a visually appealing dish called horseshoe crab blood pudding, which features a mild sweetness.
Due to the challenge of catching them and their limited lifespan—horseshoe crabs last about three days out of water—not everyone has the chance to enjoy these delicacies.
Many food enthusiasts travel considerable distances to Hai Phong or Quang Ninh for a taste of these distinctive flavors.
According to knowledgeable chefs, horseshoe crab meat is delicious, tasting somewhat akin to crab meat but with a chewier texture and less sweetness. Caution is advised when sourcing and consuming it, as horseshoe crabs are similar in appearance to the non-edible species known as “so.” The horseshoe crab is the only one safe for consumption, and proper preparation is crucial. Conversely, “so” is smaller, lacks a dorsal ridge, and has a round, blunt shape, making it poisonous and inedible.
Ingesting “so” can lead to serious health issues, including paralysis, respiratory failure, and ultimately, death.
Furthermore, it is recommended to limit the intake of horseshoe crab meat and eggs at one time, as toxins from the algae and seaweed they ingest may not be entirely harmless, presenting health risks to consumers.
