Exactly.
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Hey, I’ve had crickets like that. Kinda popcorny. Had cookies made from cricket flour as well. Mexico ain’t afraid to eat the bugs. Something tells me Asian beetles wouldn’t had the popcorny effect; more like the wince effect.
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I’m not sure, but maybe Joseph Resendo on his Travelscope program (PBS) ate something like that. “When in Rome…”. We had the crickets in Yosemite. I think they were NPS ‘approved’.
This reminded me: when I lived in Uganda, a cousin found a human tooth in some fish she was eating. The brutal dictator, Idi Amin, reportedly used Lake Victoria to dispose of bodies.
We used to eat grasshoppers there.
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and the angler fish of our junior high science books renamed monkfish.
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It’s funny. I have no problem eating the bugs, but hand me cassava bread and I’ll pretend to like it, but I sure don’t. Still, when I was at the Amazon headwaters, and cruising toward the great river, we found coconut grubs, and I really liked them. My tour guide showed me his village and the nice folks he grew up with. Piranha was the most pleasant surprise for me. Pretty damn good. Plenty of teeth in those suckers, but never found a human one. Made me happy.
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Cassava was a treat when I used to walk home from high school with a few buddies. We used to stop at a hole-in-the-wall. The cassava was boiled, then fried, and was served with a horrible-looking sauce that tasted great. Loved the stuff!
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Ew!
I am now concerned about contents of the ‘fried’ water from Fukushima entering the pacific seafood population.
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Same problem here in Portugal where the invasive Blue Crab is rapidly replacing the local ones, but they taste just as good!
You’re not alone. But you may be overreacting.
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Maybe if the folks where I was had fried it. I know they had cooking oil, but out in the cuenca, it’s probably very valuable, the oil. Everything else I ate was dang good, Just weirded out by the cassava bread.
Haha, I love that locally for you it’s invasive, but our blue crab locally is also threatened by ocean temp changes and invasive green crab. Blue crab is so tasty, I would gladly take any excess that you have there.
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And at least one can eat the blue crabs! The green crabs really only are good for making stock. 
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And the stock is tasty enough, but they are too small and hard to eat otherwise.
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Man, I really loved both monkfish and Chilean Seabass, as well as shark, especially Chilean Seabass. The first two got nearly fished out, and the sharks’ PR people began a campaign that made me ashamed to eat shark. Probably rightfully so. I missed out on the Blackened Redfish thing, too far from Paul Prudhomme’s kingdom, and before I got serious about food.
What are the peelers like? If you are eating almost the whole crab, maybe it would work?
I envision silver dollar sized peelers served on a dinner roll instead of a hamburger patty sized bread.
Mostly for Currying! 
I had to look up what peelers meant; I wasn’t even aware of that term for crabs. 
I just always called them soft-shell crabs.
I’ve never seen soft shell green crabs. In fact I don’t really see the green crabs in stores at all. One of our local seafood wholesalers went into the online game during the pandemic, and it’s been a hit so they’ve continued to run this for home deliveries. The shell is similar in hardness as a regular crab to the blue crab, but each crab is maybe half the size of a regular blue crab - quite small.
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“Peelers” are Hard Shell Blue Crabs that are showing signs of molting this is before they actually molt. They are usually held till they shed their hard Shell and then they are considered “Soft Shells”(but not for long!)
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