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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, crawfish heads are a nutritious, low-calorie ingredient. They are high in protein and essential minerals like selenium and zinc, while containing zero carbohydrates, making them a healthy addition to a balanced diet.
The yellow substance is the hepatopancreas, often called 'crawfish butter.' It is highly flavorful and rich in omega-3 fatty acids, though it is also where the animal's cholesterol is concentrated.
Crawfish heads provide approximately 14.8 grams of protein per 100 grams. This makes them an excellent source of lean protein for those looking to support muscle maintenance and repair.
Yes, crawfish heads are perfectly keto-friendly as they contain 0g of carbohydrates. They are also low in calories (92 per 100g) and provide healthy fats, making them ideal for low-carb lifestyles.
They are most commonly used to create rich seafood stocks, bisques, and sauces. Boiling the heads extracts intense umami flavors and nutrients, providing a deep savory base for Cajun and Creole dishes.
Crawfish heads have a much more concentrated, sweet, and briny flavor than the tail meat. They offer an intense umami profile that enhances the complexity of soups and stews.
Fresh crawfish heads should be used within 1-2 days if refrigerated. For longer storage, they can be frozen in airtight bags for up to 3 months to be used later for making stocks.
crawfish heads is a versatile ingredient found in cuisines around the world. With 92 calories per 100g and 14.8 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Naturally, crawfish heads are 100% gluten-free. However, if you are consuming them in a prepared dish like a gumbo or bisque, be aware that those recipes often use flour-based thickeners.
They are a particularly good source of B vitamins, especially Vitamin B12. This vitamin is vital for healthy nerve function and the formation of red blood cells.
No, it is not recommended to eat crawfish heads raw due to the risk of parasites and bacteria. They should always be thoroughly boiled or cooked to ensure they are safe for consumption.