soft-shell crab
I don’t like soft shell crab either, so my point stands.
Seafood could like like Beatrice Arthur and I’d still eat it. Mmmmmmm.
Do you Beatrice Arthur as she is now? Or before she died?
That isopod looks delicious! 
The only squeamishness I have with seafood is I really don’t like to pick at carapaces, but that’s more because I’m clumsy and tend to get little cuts on my fingers, which doesn’t go well with my crappy immune system. And so I bribe my husband to feed me every other crawfish at boils. 
I also go easy on raw oysters for the same reasons.
But fresh spicy boiled Gulf shrimp? I’ll even eat the eyeballs of the first dozen, because I can’t wait to get to that scrumptiousness. We’ve acquired some monster prawns a few times, like 1/2 pound each, and thrown those puppies right on the grill. Legs and whiskers popping in the fire and all. No prob. And now I’m hungry.
I would be happy to try some land bugs if somebody knowledgeable is preparing them. I watched someone (Andrew Zimmern?) on TV devouring tarantulas, and it really made me want to try them.
(P.S. I admit I really dislike sea urchin (or is it the roe?) but it has nothing to do with appearance. Shit’s just nasty, yo. Might not have been the freshest, but I’m perfectly content not giving it another whirl. It was the one time I almost made a scene at a restaurant, fighting my gorge.)
I made the insect-crustacean connection as a child. Didn’t care then, still don’t care now. Good eatin’ is good eatin’.
Me too OP. I can’t stand shellfish - too damn creepy. Not a fan of most fish in general, really.
Well, crawfish are lawn pests in Gulf Coastal Texas (I fondly recall them retreating down their holes, waving their little pincers threateningly).
Very tasty though.
I would never attempt to convince the OP to dine on them; the more people who are revolted because they supposedly resemble insects, the more are left for me.
I was well into mid-adulthood before I could get past the insect/seafood geneology connection.
Bea 2017. Even Bea-er. I love me some seafood.
As a kid I raised praying mantises (among other things), and I loved to watch them catch grasshoppers and devour them. So one day I caught some 'hoppers and fried them up in the kitchen, lightly seasoned in a little butter. Soon I was making grasshopper omelets, pasta sauce with grasshoppers, and other orthopteran delights. Until my father found out, and took out his culinary narrow-mindedness on my backside.
Never got around to eating praying mantis though. That would have been cannibalism.
I suspect that cows are more closely related to insects and crustaceans than to yeast, mushrooms, and bacteria (e.g. in yogurt). Closeness of relation isn’t a very meaningful food standard.
As I eat them, I like to line the upper half of the crawfish shells around the perimeter of the bowl, facing outward with front legs hooked over the edge. Makes it look like they’re trying to escape!
I don’t have a lot of food rules based on how things look. I won’t eat fresh tomatoes but that’s only because they’re Satan’s testicles.
I love seafood (except for octopus although calamari is okay) and do not think of bugs at all.
However, in the past few years beef kind of grosses me out as do eggs and to a lesser extent, pork and chicken. I don’t know why but perhaps because of my age I no longer need as much iron and that’s why. Or it might be that after years of calorie counting, restriction to them has just changed my tastes.
I won’t even consider any meat that I’m not used to eating, like lamb, rabbit, deer, frog legs etc.
I prefer seafood, fish, or meatless.
+1 for me as well
The number of biotech startups focused on insects as a protein/food source as well as the economics and efficiency at which they produce protein just make it an obvious choice in the future. If I had the money, I would be all-in on the food insect future.
That is b/c they’re from the same family as spider , lobsters , shrimps, and crab .
Damn my link didn’t work
I don’t consider shellfish to be bugs anymore than I consider dogs to be cows.
I’m not sure it would be so bad. Insect exoskeletons are crispy/crunchy like snack food when they are fried. Crustacean shells are a bit more mineralised and tough.
I’ve eaten brown shrimp with the shell on, and they’re about the same size as grasshoppers - the shrimp were nice, but I was conscious that I was eating bits of shell - the grasshoppers, on the other hand, were just like little bits of crispy chicken skin.
I always eat shrimp tails with the shells on and sometimes the heads too no matter what the size when given a choice. That is where most of the tasty spices are and the shells provide a nice crunch. Soft shell crab and even some parts of soft shell lobster can be eaten that way too. My philosophy is that, if the shells aren’t hard and sharp enough to break your teeth or cut your mouth, they are a bonus.