By SCM Reporter
A GLAMOROUS food influencer has met a tragic end after a “deadly delicacy” turned her final meal into a nightmare.
Emma Amit, a rising star in the foodie world known for documenting exotic cuisines, died in a Philippine hospital after consuming the notorious Devil Crab.
Despite its vibrant, “easy on the eyes” appearance, experts warn the crustacean is one of the most lethal creatures in the ocean.
Local authorities confirmed that Emma fell ill almost immediately after tasting the dish.
Within hours, the “highly poisonous” toxins—which experts say are similar to the paralyzing venom found in puffer fish—shut down her respiratory system.
Marine biologists told NDTV that the Devil Crab (Zosimus aeneus) is a ticking time bomb for unsuspecting diners. Unlike puffer fish, which can be safely prepared by expert chefs, the Devil Crab’s flesh is permeated with saxitoxin and tetrodotoxin.
”It’s a beautiful creature, but it can kill within hours,” one expert warned. “There is no known antidote. Heat does not destroy the poison, meaning cooking it provides zero protection.”
Tributes have poured in for Emma, whose followers watched in horror as news of her sudden passing broke. Known for her adventurous spirit, Emma had traveled to the Philippines to showcase the region’s unique seafood.
Medical staff fought to save her, but the rapid onset of the paralysis—a hallmark of the “Devil” poison—proved too aggressive to treat.
The Devil Crab, or Zosimus aeneus, is a brownish-orange crab covered in distinctive white spots. While it looks like a standard reef crab, it is far from a safe snack.
The Poison: It carries neurotoxins that are roughly 1,000 times more powerful than cyanide.
Source of Toxicity: The crab doesn’t produce the poison itself; it accumulates it through its diet of toxic algae and dinoflagellates.
Symptoms: Victims typically experience tingling in the lips and extremities, followed by muscle paralysis and total respiratory failure.
No Cure: Because the toxins are “heat-stable,” boiling, grilling, or frying the crab does nothing to neutralize the danger.
