Sunday, April 15, 2012

Crunchewy Savory Crickets In Minutes!

This is quickly becoming a favorite quick bug prep of mine.  A cloudy day when there is no solar oven activity is perfect for some microwave action & crunchy yet chewy, savory crickets!  A couple of bonus beetles just makes them that much more better!

Gourmet Bugs Blog comment contributor Dave Gracer suggested a good way to de-appendage crickets and it works very well!  Freeze the crickets, I used a glass jar that was used to hold them refrigerated while collecting for a few days from my outdoor trap.

After they are frozen, shake the bag or jar they're in violently, I pounded the bottom edge of the jar against my free hand several times.  Every leg or otherwise appendage breaks off nicely.  Still, I pulled the hard wing sections from the beetles, much easier when frozen as they break right off.  A quick rinse in the collander and they're ready for nuking!

A dash of soy, tiny bit of butter and sprinkle of Cavenders Greek Seasoning, then microwave in three separate 30 second intervals, stirring in-between.  That's for my oven, times may vary.  I find for whatever reason, bugs heat up quickly in a microwave oven and it's easy to burn them if not careful.  This method makes them crunchy on the outside yet chewy like tender meat when eaten. Very yummy!

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