kikipeepers asked
Cicada-eating has a long history in North America. Some people are trying to revive human cicada consumption. At Fahrenheit, a restaurant in the Ritz Carlton Hotel, cicadas almost made the menu this year. 'The soft-shelled cicada, it's done just like a soft-shelled crab,' says executive chef Frank Belosic, describing how freshly molted cicadas should be rolled in flour, pan-fried in olive oil, and finished with a sauce of white wine, butter and shallots. Served as an appetizer, the dish would have cost diners $10 or so...
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