Spice your crickets with your favorite spices to get a surprise treat. In general, when spiced with peppers, the crickets pair well with guacamole.
When wanting some variety, we smoke our crickets instead of baking them. To do so, smoke for 2-3 hours at 200 degrees or however long it takes to remove 70% of the weight. This results in a spectacularly smokey treat. If you have a favorite rub, add early in the smoking process.
1. In a bowl, mix the crickets with all the spices and lime juice. Try to cover all the crickets with an even coat of spice mix.
2. In a pan, heat up and melt the butter under low heat.
3. Once the butter is melted, proceed to cook the crickets about 5-7 minutes.
4. The crickets should be golden brown with a nutty/spicy smell.
5. Add salt and pepper to your liking
Submitted by Francesca (Oregon)
We took some of our traditional (unseasoned) whole dried crickets and ground them in our home food processor. We then substituted 20% of the flour in our favorite cake recipe with our ground crickets. We kept everything else in the recipe the same. The cake looks and feels the same as the non-cricket flour version; however, this cake comes with a slight nutty flavor and additional protein and nutrition.
1 oz Crickets
1/2 Tbsp of Butter
1/2 Tbsp of Tumeric
1/2 Tsp of Cumin
1/2 Tsp of Paprika
Salt and Pepper
Crickets go very well served with chips and salsa. For new cricket eaters, hesitant to eat whole dried crickets on their own, we recommend pairing with salsa for your initial foray into whole cricket eating. The subtle flavor of the cricket is overshadowed by the intense flavor of the salsa; however, the crickets provide a nice crunch which--if anything--gets confused with the crunch of the tortilla chips.
6 Latkes, feeds 2 hungry people
Toss the above ingredients together and don’t let it stand a long time. The crickets absorb quite a bit of liquid, so you don’t need flour or matzo meal. Have a large skillet ready with agenerous amount of olive oil, and butter if you like the flavor, at medium heat, NOT HIGH HEAT. Slowly cook 3 at a time to a golden brown. Top with a dollop of good sour cream and enjoy!
Personally, I like to cut 2 strips of good bacon and lightly sauté them in the olive oil and butter first to add flavor in the oil before I cook the latkes. The crickets give the potatoes a wonderful nutty flavor!
Crickets are a highly versatile food. We recommend eating them whole wherever you'd use nuts: on salads, in salsas, with soft cheeses, in Thai cooking... When milled or ground on your home food processor, the options are practically endless. Use your ground crickets in your baked good (10-20% flour replacement) or as a high-protein addition to your smoothies and energy drinks.
Below are some of our favorite, easy ways to eat our crickets. Do you have a favorite pairing or recipe that you use with your crickets? Please tell us! Additionally, please be aware that crickets may cause shellfish allergies.
Just as people pair their soft cheeses with walnuts, pecans, and almonds, we prefer pairing our cheeses with unseasoned dried crickets. The nutty flavor of the cricket complements most cheese. Personally, we prefer pairing with a soft cheese such a Gorgonzola or a local goat cheese.
Submitted by Jose (Oregon)