Horseshoe crabs are strange-looking sea creatures that have been around for over 400 million years. Their rounded shell, armor-like plates, spiky tail and multiple eyes make them look almost prehistoric. Despite their name, horseshoe crabs are not actually crabs at all – they are more closely related to arachnids like spiders than to true crabs. This often leads people to wonder – if they’re not really crabs, do horseshoe crabs even taste like crab?
Quick Answers
Do horseshoe crabs taste like regular crab?
No, horseshoe crabs do not taste like regular crab. Their meat has a consistency and flavor closer to shrimp or lobster.
What does horseshoe crab taste like then?
Horseshoe crab meat is mildly sweet and somewhat resembles shrimp or lobster in texture and flavor. It does not have the classic briny, crab-like taste of true crabs.
Is horseshoe crab edible?
Yes, horseshoe crab is edible, though they are not commonly consumed. Their blue blood is valued more for medical purposes than their meat is for food.
Can you eat horseshoe crab?
While not conventional table fare, horseshoe crab is safe to eat when properly prepared. However, they are difficult to extract meat from, and there are sustainability concerns around harvesting horseshoe crabs.
Anatomy of Horseshoe Crabs
To understand why horseshoe crabs don’t taste like true crab, it helps to look at some of their key anatomical differences:
- Horseshoe crabs are chelicerates, more closely related to arachnids like spiders than crustaceans like crabs and lobsters.
- They have a hard rounded carapace (shell) covering the cephalothorax, unlike the flattened shells of true crabs.
- There are five pairs of legs for walking compared to a crab’s four pairs – the first pair are chelicerae used like mouths.
- The segmented tail or telson resembles a spike, unlike a crab’s smaller folded tail.
- They have distinctive compound eyes on the sides and top of the shell.
These varied anatomical features point to how different horseshoe crabs really are from regular crabs. So it’s no wonder that they also differ substantially in taste and texture when eaten.
Taste and Texture
People who have tried horseshoe crab meat universally agree – it does not have that quintessential crab flavor. Instead its taste and texture are more akin to related bottom dwellers:
- The meat has a mildly sweet taste, lacking the signature brininess of crabs.
- It is closer in texture and mouthfeel to lobster or shrimp.
- The legs have very little meat compared to body and tail.
- It takes skill to extract the meat while avoiding the unappetizing guts.
- Female horseshoe crabs are preferred eating over males.
Cooking techniques like steaming, frying, or putting the meat in soups can alter the flavor slightly. But in general horseshoe crab does not deliver the rich, distinctive taste sensation of cooking and eating real crab. The unfamiliar, almost alien-seeming anatomy of horseshoe crabs translates to an equally unfamiliar dining experience.
Sustainability Concerns
While horseshoe crabs are technically edible and sometimes consumed by humans, there are sustainability issues that should be considered:
- Horseshoe crab populations are declining, particularly the Atlantic horseshoe crab.
- They are captured and bled for their valuable medicinal blood cells.
- Harvest for bait in conch and eel fisheries also threatens numbers.
- Horseshoe crabs play a crucial role in the food web, including migratory shorebirds.
- Conservation groups recommend not taking or eating horseshoe crabs.
Between their ecological importance and population vulnerabilities, there are strong arguments against harvesting horseshoe crabs for food. Their blood remains their most economically important resource, rather than their meat.
Horseshoe Crab Harvest Regulations
To promote sustainability, horseshoe crab harvest is regulated:
- States limit harvest, particularly of females. Most prohibit harvest of egg-bearing females.
- Moratoriums may temporarily ban harvest in some areas.
- Bait harvest requires permits with quotas in many states.
- Strict regulations apply to the biomedical industry’s crab blood harvesting.
- Monitoring programs track populations to set safe limits.
These protections work to maintain horseshoe crab numbers, while still allowing regulated fishery and biomedical use. But even with precautions, there are worries about overexploitation. Most conservationists advocate avoiding horseshoe crab harvest, including for food.
Availability and Preparation
The challenges of procuring and preparing horseshoe crabs also limit their popularity as food:
- They are not sold for food like true crabs, lobster and shrimp.
- You must harvest them yourself, with proper permits if required.
- Extracting the meat is very labor intensive and requires skills.
- The thin legs contain little substance, so are not worth the effort.
- Cooking takes some experimenting to make the meat palatable.
For these reasons, horseshoe crabs are unlikely to become a sought-after seafood item. Home cooks are better off perfecting favorite crab, lobster or shrimp dishes rather than trying to turn horseshoe crabs into a tasty meal.
Eating Horseshoe Crabs Outside of the US
In Southeast Asia, horseshoe crab harvest for food raises additional ecological concerns:
- Mangrove horseshoe crabs in Thailand and Malaysia are considered delicacies.
- They are eaten by people or used as fishing bait, leading to overharvest.
- Loss of mangrove breeding habitat also threatens the crabs.
- Declining populations could ultimately affect livelihoods.
- More regulations on catch and habitat protection are likely needed.
This demonstrates how the food industry can drive exploitation of horseshoe crabs beyond just bait use. As a low-volume but highly priced delicacy, the mangrove horseshoe crab is desirable prey. Conservation efforts are critical to prevent decimation of the populations.
Summary
So in the end, while you can cook and eat horseshoe crabs, they bear little resemblance in taste or texture to true crabs. The challenges of obtaining and preparing them, along with sustainability concerns, prevent horseshoe crabs from becoming a viable seafood option. Unique anatomy reflects unique flavor – and horseshoe crabs are in an anatomy class of their own.
Frequently Asked Questions
Are horseshoe crabs dangerous to eat?
No, horseshoe crabs are not poisonous or inherently dangerous to eat. As with any seafood, proper handling and cooking is important for food safety.
What part of horseshoe crab do you eat?
The edible parts of a horseshoe crab are the prosoma (“body”) and opisthosoma (“tail”). The legs have very little meat and are not worth the effort to extract it.
Do more people eat horseshoe crabs or use them for bait?
Far more horseshoe crabs are used for bait in eel and whelk fisheries than are eaten by people. They are an indispensable bait source because their blood attracts the prey.
Are horseshoe crab populations endangered from overfishing?
Horseshoe crab numbers have dropped significantly from overharvest, particularly the Atlantic horseshoe crab. Conservation efforts aim to prevent endangered status.
What kind of regulations protect horseshoe crabs?
Harvest quotas, harvest season restrictions, limits on females taken, and temporary moratoriums help manage horseshoe crab populations. Biomedical bleeding is also regulated.
