Way back when, my parents used to cook stone crabs that they caught off their dock. They would put the crabs in a bucket of cheap wine, and when the crabs were drunk, then they were boiled, never felt a thing, and the meat was tender. Mom&Dad were careful when walking on the dock, because they understood that when you’re out of slits, you’re out of pier.
Not that it matters, but I suspect the crabs just suffocate in the wine, not become intoxicated.
I would think a batter practice would be clean water for a day or so to clean the mud out of them. Although it’s possible the wine makes them flush out, too.
Not a fan of eating bugs myself, not because I care about bugs, but because they remind me of the face hugger from Aliens.