Crispy Cajun Crickets

July 26, 2014

Crispy Cajun Crickets

This roasted cricket snack was one of the offerings at Bug Appétit, the entomophagy exhibit at the Audubon Butterfly Garden and Insectarium in New Orleans.

Crickets like these are tumbled after roasting to remove legs and wings. Without these parts, the crickets themselves have less of the glassy sharp and brittle texture that roasted insect exoskeletons tend to add to snacks. The addition of Cajun seasonings to the flavors already present from roasting combine to produce a snack similar to barbecue sunflower seeds. The nutritional value and mouthfeel are similar too, though the latter differs with a perceptible lack of solid vegetable fats.

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