Whole roasted crickets have a nice crunch that can be a great addition to many dishes.
- 60% protein by volume
- 26 mcg B12/ 100 grams (Beef has 1-2mcg/100grams)
- High in iron and calcium
- Low in fat
- All 9 essential amino acids
- Omega 6:3 ratio of 3:1
- Chitin Fibre – A source of Prebiotics – used as an antimicrobial gut agent
- Air tight zipper bag for easy opening & re-closing.
4 oz. (about 113 grams)
1/2 Pound (about 226 grams)
1 Pound (about 454 grams)
5 Pounds (about 2.27 kilos)
How to use Roasted Crickets:
Roasted crickets offer a great crunch. Use them in any dish for a healthy boost and crunchy texture.
Crickets are a favorite among many entomophagists because of their versatility. Roasted crickets can be added to tacos, stews, salads, casseroles, etc. For many, the change in taste is barely detectable.
Grind Them Up:
Roasted crickets can be used whole, chopped or ground like nuts. They offer a similar texture and subtle difference many enjoy.
Ground crickets have an interesting, almost crystalline, crunch.
Cleaning Roasted Crickets:
Roasted crickets are delivered whole which includes the legs and wings. Some find that the legs and wings get caught in their teeth. A simple cleaning procedure will allow you to remove the legs and wings before serving them.
There are two common methods of cleaning crickets.
For both methods, start by putting the crickets in a bag and shaking them aggressively.
Method One – Leave the crickets in the bag and then begin to shake them gently so the legs and wings settle to the bottom. Then carefully scoop the full crickets from the top of the bag. This is the easiest way to clean crickets but also leaves a lot of whole crickets behind.
Method Two – Scoop out small portions from the bag and place on a tray. Shake the tray back and forth. The larger cricket bodies will roll down ahead of the legs and wings. You can remove the whole parts from the bottom of the tray and add more at the top until you have cleaned the whole bag.
What are legs and wings good for?
If adding roasted crickets while cooking, removing legs and wings is not such an issue as they will soften a bit during the cooking process.
When you do clean crickets you can still use the legs and wings to add nutrition to your dishes. Just grind them up a bit and you’ll have a nice coarse powder that can be used in just about anything.