live crawfish
Also known as: crawfish, crayfish, mudbugs
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Also known as: crawfish, crayfish, mudbugs
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, crawfish is very healthy. It's an excellent source of high-quality, complete protein, essential for muscle building and repair. It's also rich in vital minerals like selenium and phosphorus, and B vitamins, particularly B12, all while being low in calories and fat.
Per 100g, crawfish provides approximately 82 calories, 16.2g of protein, 0g of carbohydrates, and only 1.3g of fat, making it a very lean protein. It's also packed with selenium, phosphorus, and B vitamins, especially B12, supporting antioxidant function, bone health, and nerve function.
Yes, crawfish can be an excellent food for weight loss. Its high protein content helps with satiety and muscle maintenance, while its low calorie and fat profile makes it a lean choice. When prepared without excessive butter or rich sauces, it fits well into a calorie-controlled diet.
Yes, natural crawfish meat is inherently gluten-free. However, always be mindful of how it's prepared, as some seasonings, breadings, or sauces used in cooking might contain gluten.
Absolutely, crawfish is highly keto-friendly. With 0g of carbohydrates per 100g, it's a pure protein source that fits perfectly into a ketogenic diet. Ensure it's prepared with keto-compliant ingredients, avoiding sugary marinades or starchy sides.
Live crawfish are typically cooked by boiling them in a large pot with seasoned water, often referred to as a "crawfish boil." The crawfish are purged first, then added to boiling water with spices like cayenne pepper, garlic, and lemon, and cooked until bright red and the tails curl.
Crawfish has a sweet, delicate flavor, often described as a cross between shrimp and lobster, but with a slightly earthier, more distinct taste. The texture is firm and tender, similar to shrimp. The flavor is greatly enhanced by the spices used in a traditional crawfish boil.
live crawfish is a versatile ingredient found in cuisines around the world. With 82 calories per 100g and 16.2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Live crawfish should be stored in a cool, dark place, ideally in a cooler with a small amount of ice on top (not submerged in water). Keep the drain plug open to allow melted ice water to escape, and cover them with a damp burlap sack or towel to keep them moist. They should be cooked within 24 hours of purchase.
Fresh, live crawfish should be active and feisty, moving their tails and claws. Avoid any that are dead, have straight tails (indicating they died before cooking), or have a strong, unpleasant odor. A good purge before cooking also helps ensure cleanliness.
No, crawfish are crustaceans and belong to the shellfish family. Individuals with shellfish allergies should strictly avoid crawfish, as consuming them can trigger severe allergic reactions. Always check for cross-contamination in shared cooking environments.