Foraging Long Island Beaches for a Hidden Culinary Gem

Long Island’s beaches are more than just scenic spots for a summer stroll—they’re treasure troves brimming with hidden culinary gems. Among the most intriguing of these are mole crabs, tiny crustaceans often overlooked as “creepy crawlies.” But for those with a spirit of adventure and a taste for the unusual, mole crabs offer a unique opportunity to connect with nature, explore new flavors, and even tap into ancient coastal traditions. So grab your gear, head to the shore, and let’s dive into the adventurous world of mole crab foraging!

The Curious Case of Mole Crabs

To the untrained eye, mole crabs might seem like just another oddity scurrying across the sand. These small, oval-shaped creatures, with their beige shells and quick burrowing skills, are easy to miss. But what if I told you that these tiny diggers have been a staple in coastal cuisines for centuries? That’s right—what some see as just another beach critter, others recognize as a delicious, nutritious treat waiting to be rediscovered.

Historically, coastal communities around the world have long understood the value of mole crabs. From Southeast Asia to South America, these little crustaceans have been foraged, cooked, and enjoyed in a variety of ways. Now, it’s your turn to carry on this tradition, turning a day at the beach into a culinary adventure.

What Are Mole Crabs, and Why Should You Care?

Scientifically known as Emerita talpoida on the east coast and Emerita analoga on the west, mole crabs have been a part of the coastal ecosystem for millennia. Their name “Emerita,” meaning “retired female professor” in Latin, might seem odd until you consider their scholarly role in the natural world—they’re keen indicators of a beach’s health. “Talpoida,” from the Latin for “mole,” is a nod to their impressive digging abilities, a trait that has fascinated beachcombers and biologists alike for generations.

These crabs are filter feeders, meaning they sift through the sand for detritus and small organisms, playing a vital role in keeping our beaches clean. And while they might seem delicate, they’re tough survivors, braving the rough and tumble of the shore with every wave.

In the grand tapestry of coastal life, mole crabs are unsung heroes, supporting a range of species from shorebirds to fish. And, as you’ll soon discover, they have a place at the table too.

Mole Crabs in History: A Global Culinary Tradition

Long before the advent of modern seafood cuisine, coastal communities were harnessing the power of the mole crab. In ancient Southeast Asia, they were deep-fried and served as a crunchy, sweet snack, a tradition that continues to this day. Meanwhile, in Brazil, indigenous peoples have long celebrated Tatui—their local name for mole crabs—with a variety of cooking methods, from boiling to frying, creating dishes that have been passed down through generations.

These time-honored practices aren’t just about sustenance; they’re about connecting with the land (and sea), understanding the rhythms of nature, and turning what the environment offers into something delicious. By foraging for mole crabs, you’re not just gathering food—you’re participating in a tradition that spans cultures and centuries.

The Adventure of Foraging: A Hands-On Experience

Foraging for mole crabs is more than just a hunt—it’s an adventure that connects you with the rhythms of the tide and the life teeming beneath the sand. The best time to forage is just before or after low tide on sandy beaches where the waves break. With a bit of practice, you’ll start to spot the telltale signs of mole crabs: tiny antennae poking out of the sand as they prepare for the incoming wave.

Once you’ve got the hang of it, there’s a thrill in the chase, a satisfaction in gathering your own ingredients straight from nature. It’s a hands-on experience that’s as much about the journey as it is about the destination—an opportunity to slow down, observe, and engage with the natural world.

@forgotten.skillz

Mole crabs, also known as Atlantic Sand Crabs or Sand Fleas, are tiny, oval-shaped crabs found on sandy beaches. These quick diggers bury themselves in the sand to catch food in receding waves. Interestingly, some mole crabs are bioluminescent and even eat Portuguese Man of War tentacles. While they’re edible, it’s best to cook them to avoid parasites. You can fry them whole, boil them for broth, or prepare them in various traditional recipes. In Southeast Asia, they’re deep-fried and dipped in honey, while in Brazil, they’re often boiled and seasoned. For an easy catch, look for them at low tide on sandy shores. **Mole Crab Chowder Recipe:** – Steam 1-2 lbs of mole crabs in 2 cups of water for 20 minutes. – Mash and strain the crabs, keeping the broth. – Fry 2-3 chopped red onions in oil and butter, then mix with the broth. – Add parsley, more water, and either noodles, rice, or potatoes. – Cook until thickened, and enjoy your homemade chowder! #ForgottenSkillz #LongIslandParks #LongIsland #FINS #SurvivalClass #Foraging #CoastalForaging

♬ Fish On – Jimmy Charles

Culinary Adventures: Turning Mole Crabs into Delicious Dishes

Once you’ve gathered your mole crabs, the real fun begins. These little creatures are packed with flavor, and there are countless ways to prepare them. Here are a few recipes to get you started on your culinary adventure:

1. Deep-Fried Mole Crabs:

• Simply drop cleaned mole crabs into hot oil and fry until they float. Enjoy them crispy, shell and all, as you would with shrimp shells.

2. Mole Crab Broth:

• Boil whole mole crabs in water for about 20 minutes. Mash them to release their flavors, strain the broth, and use it as a base for seafood soups or chowders.

3. Mole Crab Chowder:

• Steam 1-2 pounds of live mole crabs in 2 cups of water until tender. Mash and strain the crabs, retaining the broth.
• Fry 2-3 chopped red onions in oil and butter, then mix with the broth.
• Add parsley, more water, and noodles, rice, or potatoes, cooking until thickened.
• For an extra seaside infusion of taste and texture, add in some sliced sea lettuce!

4. Southeast Asian-Style Mole Crabs:

• Deep-fry mole crabs until crispy, then drizzle with honey for a sweet treat.

5. Brazilian Tatui:

• Boil mole crabs until they turn red, then toss them in a pan with oil, salt, pepper, and a bit of flour for a flavorful, crunchy dish.

Nutritional Value and Safety Tips: Enjoying Mole Crabs Responsibly

Mole crabs are not only a tasty treat but also a nutritious one, rich in protein, essential fatty acids, and minerals. However, as with any foraged food, it’s important to be mindful of safety. While mole crabs are generally safe to eat, they can harbor parasites, so it’s crucial to cook them thoroughly. Avoid eating them raw, and steer clear of harvesting during times when Portuguese Man of War jellyfish are present, as the crabs may have ingested their toxic tentacles.

By taking these precautions, you can safely enjoy the unique flavors mole crabs have to offer, all while connecting with the long history of coastal foraging.

Embrace the Adventure

Foraging for mole crabs on Long Island’s beaches is more than just a way to gather food—it’s an opportunity to engage with the natural world, embrace culinary traditions from around the globe, and add a dash of adventure to your kitchen. Whether you’re frying them up for a crunchy snack or simmering them into a savory broth, mole crabs offer a taste of the wild, a chance to experiment, and a way to reconnect with the forgotten skills of our ancestors. So next time you’re at the beach, don’t just walk on by—dig in, explore, and taste the adventure that’s waiting just beneath the sand.

Author: Michael A. Evans

.Michael A Evans is a passionate advocate for preserving and reviving ancestral knowledge through modern applications. As the founder of Forgotten Skillz, he is dedicated to teaching the skills of self-sufficiency, bushcraft, and sustainable living, drawing inspiration from historical practices to empower individuals in today’s world. Michael’s work extends beyond survival skills; he also leads Vision Martial Arts in Patchogue, NY, where he guides both adults and children in realizing their potential through martial arts. Additionally, Michael contributes to the educational field as a collaborator on the “Little Laurie Science Stories” book series and the Ninja Née Science Education Program. With a background in therapeutic massage from the NY College of Health Professions, Michael continues to provide holistic care as the lead therapist at Massage LI.