In order to complete utilized the crustacean Ligia exotica, the compositions and some functional properties were investigated. The proximate analyses of Ligia exotica in moisture, ash, fat and protein content were 75.69%; 5.04%; 1.56% and 14.28%, respectively. The palmitic acid (C16: 0) and stearic acid (C18:0) were 22.62% and 25.21%, as the major fatty acid. Amino acid composition is showed that the relatively high contents of glycine, arginine, taurine and alanine in Ligia exotica. While the Ligia exotica are hydrolyzed using the mixed with various commercial proteases exhibited the highest antioxidant activities and hydrolysis yield than those single enzyme treatments. In the anticoagulative assay, used the activated partial thromboplastin time( aPTT）and prothrombin time (PT）as an indicators. The aPTT is 50.9 sec at the concentration of 44 mg/ml from freeze-dried Ligia exotica, however its hydrolystate exhibited significantly higher anticoagulative effect, while the aPTT and PT showed in 45.2sec and 17.0sec at 10 mg/ml, and there is a dose-dependent manner. Moreover, in order to increased the potentially functionality with Natto-fermentation of Ligia exotica hydrolysates. To isolate 3 strains Bacillus subtilis from natto-foods, among them the highly nattokinase activity (2.6 FU/ml; 1.0 FU/ml) are observed for Bacillus subtilis N1 and Bacillus subtilis N3. Furthermore, fermentation is performed on Ligia exotica by Bacillus subtilis N1 and Bacillus subtilis N3, the fermented products display a effective antithrombotics and antioxidative activity. According to above results suggest that, the enzymatic extracts or natto-fermented products from Ligia exotica, exhibit antioxidative, antithrombotics and anticoagulant efficiency, which are considered as novel functional material.