They are delicious raw, fried and boiled. If fried in olive oil with a little garlic or without they have a very rich, I would say nutty, flavour. They become crunchy and a delicious snack and don't look much like beelarvae any more. Wax moth larvae I have not tried yet, but they are said to pop like popcorn when deep fried and should be similarly tasty as bee larvae. Insects are eaten all around the world and are usually considered a special delicacy. In Mexico, a large caterpillar on the Agave is sold locally and canned for export at a price higher than caviar. There are of course also several cook books on preparing insects and not only honey bee larvae. FAO's new bulletin on hive products has a chapter on harvesting, preparing and cooking bee and wax moth larvae (to be published by the end of this year). Also a chapter on hive products in the 1992 edition of the hive and the honey bee describes how to harvest the larvae and gives a description of something like a Nepalese bee omlette. I simply uncap an evenly sealed frame of brood with a very sharp knife, pour water into the cells and shake the whole thing out onto a large tray. The water jet method is possible but not very practical in the field. It's best of course with drone brood and particularly when removing drone brood for Varroa control, assuming no Varroacides have been applied etc. The larvae get damaged easily during uncapping and their content is lost if large quantities of water are used.