We have already started to see the abundance of cicadas starting to show up in Maryland, but did you know they are nutritious? These insects contain as much protein as lean beef and are considered a delicacy in many places all over the world. We assume most Marylanders have eaten a crab and even other types of seafood such as shrimp, lobster, or crawfish. If that is the case, then you have already eaten a member of the class Arthropoda, which insects are also a part of.
Below we are sharing some modern recipes that incorporate cicadas from Jenna Jadin's “Cicada-Licious: Cooking and Enjoying Periodical Cicadas”. Keep in mind that newly hatched cicadas are the best for eating because their shells are still soft.
*"Disclaimer and Nutritional Information: The University of Maryland and the Cicadamaniacs do not advocate eating cicadas without first consulting your doctor. While many people worldwide do eat cicadas, there is no guarantee that they are safe for every person to eat. Pesticide and other chemical accumulation is possible, but unless one decides to binge on cicadas, this should not be a concern. Additionally, while they do not contain any toxic substances, the nutritional content is unknown and we ask that you please take special caution if you have other food allergies such as soy, nuts, or shellfish, or if you know of any contact allergies that you may have to other insects."
Maryland Cicadas
- 1/2 cup Old Bay® Seasoning
- 2 tablespoons salt
- 4 quarts water
- 1 (12 fluid ounce) can beer (optional)
- 8 red potatoes, quartered
- 2 large sweet onions, cut in wedges
- 2 pounds lean smoked sausage, cut in 2-inch lengths
- 8 ears fresh corn, broken in half
- 4 pounds large cicadas
- In an 8-quart pot, bring Old Bay, salt, water and beer to a boil. Add potatoes and onions; cook over high heat for 8 minutes.
- Add smoked sausage to potatoes and onions; continue to cook on high for 5 minutes. Add corn to pot; continue to boil for 7 minutes. Add cicadas, cook for 5 minutes.
- Drain cooking liquid. Pour contents of pot into several large bowls, shallow pails or mound on a paper-covered picnic table. Sprinkle with additional Old Bay if desired.
Yield: 8 servings
Banana Cicada Bread
- 1/2 cup shortening
- 3/4 cup sugar
- 2 bananas, mashed
- 2 cups flour
- 1 teaspoon soda
- 1 teaspoon salt
- 1/2 cup chopped nuts
- 2 eggs
- 1/4 cup dry-roasted cicadas
After combining all the ingredients together, bake them in a greased loaf pan at 350 degrees Fahrenheit for about an hour.
Yield: 1 loaf
Soft-Shelled Cicadas
- 1 cup Worcestershire sauce
- 60 freshly emerged 17 year cicadas
- 4 eggs, beaten
- 3 cups flour Salt and pepper to season flour
- 1 cup corn oil or slightly salted butter
Marinate cicadas, alive in a sealed container, in Worcestershire sauce for several hours.* Dip them, in beaten egg, roll them in the seasoned flour and then gently saute them until they are golden brown.
Yield: 4 main dish servings
*this step may be skipped and you may go directly to the egg step instead.
Cica-Delicious Pizza*
- 3 cloves garlic, pressed
- 3 tbsp. extra virgin olive oil
- 2 tbsp. chopped fresh oregano
- 2 tbsp. chopped fresh basil
- 2 tbsp. chopped fresh Italian parsley
- 4 cups chopped tomatoes, including juice and seeds
- 1 1/2 cup coarsely chopped shittake mushrooms
- 3/4 cup coarsely chopped red onion
- 3/4 cup kalamata olives, chopped
- 1 1/2 cups blanched cicadas
- 1 cup feta cheese
- 1 cup mozzarella cheese
- 1 recipe of your favorite pizza dough (for a 12” pizza)
- Heat oil in sauté pan over medium low heat. Add the garlic and sauté for 2 minutes, or until just beginning to turn golden.
- Add the herbs and cook for another minute, until wilted.
- Add the tomatoes and juice, turn the heat to low, and gently cook, covered, for 10-15 minutes until the tomatoes are soft and the liquid had been absorbed and the sauce has thickened. Remove from heat.
- Meanwhile, prepare the dough by rolling it out to desired thickness and shaping it into a 12” circle. Using a shallow wooden spoon, spread the tomato sauce over the pizza dough to the desired thickness.
- Distribute the rest of the ingredients evenly over the top of the pizza. 6. Place pizza in a 375F oven for 15 minutes, or until the top is bubbling and the crust is golden brown.
Yield: Enough for 2-3 hungry cicada-maniacs
*change any of the ingredients to suit your personal taste
Chocolate Covered Cicadas
- 8 squares of good-quality dark, white, or milk chocolate
- 30 dry roasted cicadas
- Roast teneral cicadas for 15 minutes at 225F.
- Meanwhile, melt chocolate in a double-boiler over low heat. Dip insects in chocolate, place on wax paper and refrigerate until hardened.
Yield: 30 cicadas
By MarylandReporter.com/Capital News Service, a student-powered news organization run by the University of Maryland Philip Merrill College of Journalism
