"Cicada-licious: Can Eat Cicadas Here's How"

University of Maryland cookbook offers recipes to make a full meal of cicadas, a crunchy, nutty bug that's surprisingly delicious.

If you are feeling adventurous or simply want to contribute to reducing the cicada population, consider exploring the University of Maryland's cookbook. This cookbook offers recipes that allow you to create a full meal using cicadas, which are rich in protein, gluten-free, low-fat, and low-carb. You can start with cicada dumpling appetizers, move on to "El Chirper Tacos," and finish with "Chocolate-Chip Trillers," which are cicada cookies.

In 2021, the morning crew at sister station KCCI tried chocolate-covered cicadas live on air. You can watch the video above to see their reactions.

David George Gordon, also known as the "Bug Chef" and author of the "Eat-a-Bug Cookbook," emphasizes the importance of overcoming our cultural aversion to eating insects. When consuming adult cicadas, it is recommended to remove the wings and legs to reduce the crunchiness. Gordon suggests collecting cicadas when they are nymphs before their exoskeleton hardens, making them soft and chewy, similar to soft shell crab.

To prepare cicadas for consumption, Gordon suggests freezing them as a humane method of killing them. Once defrosted, cicadas can be used as a pizza topping or as a substitute for shrimp in various recipes. Gordon recommends using tempura batter to conceal the appearance of the nymphs, making it easier for people to try them. He even shares a recipe for deep-fried tarantula spider in his cookbook.

Gordon describes the taste of cicadas as reminiscent of asparagus, while University of Maryland entomologist Mike Raupp adds that they have a buttery texture and a nutty flavor, likely from the tannins in the trees they feed on. Raupp suggests pairing cicadas with a Merlot for a delightful culinary experience.