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Bugs In Recipes  


Actually, the technical word to describe insect eating is “Entomophagy.”

Eating insects in the U.S.A. is uncommon unless you are stuffing down hissing cockroaches, larva, or red worms on a fear factor type reality show or one of my own Creepy Crawly Adventure Fear Shows (see edible insects ).

Eating insects in the U.S.A. is uncommon unless you are on a reality show. The fact is people from hundreds of nations have engaged in eating bugs for thousands of years. In fact, some studies suggest the key to solving hunger in many countries and saving thousands of lives every year is in obtaining protein and nutrition from the most abundant and accessible source…bugs! Bugs are high in protein, low in fat, plus a great source of iron and calcium. While bugs may be the saving grace for some, they are the tasty choice for others.

Edible bugs eaten across the globe include: Cicadas, Termites, Grasshoppers, Crickets, Meal Worms, Wasp Larva, Water Bugs, Scorpions, Silk Moths Pupae, Palm Weevil Larva, Dragonflies and Leaf-Cutter Ants to name a few .

Below you will find some Cool Bug Recipes. Feel free to experiment on your own with different variations to the recipes. WARNING: Do not eat bugs from your backyard! Many bugs are not edible (some are toxic) and we strongly recommend buying correctly prepared edible bugs from restaurants or stores that supply them. There are many great resources and books dedicated to such fare. has a wonderful assortment of Edible Bugs for you to use and enjoy.

Fried Rice-A-Wormy

1 cup of yellow rice
1 cup of roasted mealworms
tsp. fresh crushed garlic
1 tsp. fresh chopped ginger
5 tsp. soy sauce
1 tsp. peanut oil
1 egg

Directions :
Prepare rice in a rice cooker or steamer. While rice is cooking, pre-heat sauté pan. When hot add oil, garlic, ginger, and mealworms. Let sauté until golden brown. Add scrambled egg until cooked. Remove pan from heat and add soy sauce and salt. Stir into cooked rice and serve hot. NOTE: has prepared Larvets that can be substituted used above.

Herb-Grub Garden Salad

1 bag of mixed spring lettuce
4-5 Palm Weevil Larva (fresh)
½ lemon
¼ cup olive oil
¼ cup hearts of palm
1 quartered beef tomato
½ sliced red onion
2 tsp. capers
Pine Nuts

Directions :
In large bowl place washed lettuce, tomatoes, onions, and hearts of palm. Pre-heat sauté pan. When hot add 1 tbs. oil, capers, and live larva. Add lemon and salt. Sauté until golden brown. Remove from heat chill larva in sauce. Add to salad the remaining olive oil, and lemon juice. Pour cooked larva with sauce over the lettuce and garnish with pine nuts.


Vanilla Chirp

1 quart vanilla (or vanilla-bean) ice-cream
1 cup of dry-roasted crickets
4 oz. Kahlua

Directions :
Scoop generous amounts of ice-cream into 4 bowls. Sprinkle dry-roasted crickets onto the ice-cream. Add 1 oz. of Kahlua to each bowl pouring over the crickets.

Hot-Cicada Nacho Grande

1 lb. of Large Corn Chips
1 cup of dry-roasted Cicadas (can substitute crickets)
2 tsp. fresh chopped cilantro
¼ cup of fresh jalapeño peppers
½ lb. shredded cheddar cheese
¼ cup black olives (sliced)
1 tsp. chili powder
1 tsp. olive oil

Directions :
Place dry-roasted Cicadas (or crickets) into small bowl. Add olive oil and chili power. Toss lightly with pinch of salt. On microwavable plate put small layer of chips followed by ¼ cup prepared Cicadas, olives, jalapeños, cilantro and cheese. Repeat until there is a mountain of chips. Place into microwave for 45 seconds to melt cheese. NOTE: has prepared Crick-ettes that can be substituted for Cicadas.

Please contact us if you have a good bug recipe to share.

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