LANCASTER, Pa. -- The cicada invasion you've heard so much could mean a new adventure for your taste buds.

Lancaster County naturalist Lisa Sanchez digs for what she considers a delicacy.

"They're high in protein, low in carbs," Sanchez said. "You can eat them just as they hatch out when they're still soft before they get the hard exoskeleton or when they get the hard exoskeleton."

In other parts of the world, bugs are a staple of the diet. In an Asian market in Lancaster, shoppers can find packaged bugs in the freezer case.

Employee Jonathan Chan said they are popular with people from Cambodia.

"They deep fry with panko (Asian bread crumbs), say it's very good," Chan said.

Sanchez has been cooking up bugs for about 15 years. She can't wait to serve cicadas.

"Waiting to make some great recipes, to cook some, fry some, bake some or eat some raw, no preparation," Sanchez said.

If you're looking for inspiration, the University of Maryland has come up with a number of cicada recipes. (Adobe Acrobat Reader required to read recipes.)