No, nor I want to. I know their meat actually tastes like other crustaceans. But I don't want to pretend it's just like crabmeat while ignoring crunchy chitin and organs.
I'm fine with lab grown meat as long as it matches (or exceeds) nutrients of real meat. P.s. and doesn't have foul texture
Not trying to convince of anything, just curious: why not organs?
Many traditional food contains or are made of it: fois gras, small fried fish, gizzard, tongue pâté, sausage casing...
A reason I ear often is it's disgusting or dirty. This trend contrasts with the diversity seen in other cultural areas like music, art, and sports. While resistance to change is understandable (neither do I like change), it’s puzzling why culinary exploration has narrowed.
Contradiction disclaimer: 6 month ago I stopped eating 99% of animal products I used to, consequently my vegetable intake got much much more diverse.