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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Look at the tail; if the tail is straight rather than curled after cooking, it usually indicates the crawfish was dead before it entered the pot and should be discarded.
Shrimp or langoustines are the best substitutes as they have a similar texture and sweet flavor profile.
Depending on the size, there are typically 15 to 25 crawfish per pound.
Yes, it is actually the hepatopancreas (an organ) and is considered a delicacy with concentrated flavor.
Live crawfish should ideally be cooked the same day they are purchased, but can survive 1-2 days if kept cool and damp.
It is not recommended to freeze them raw as the enzymes in the head can degrade the meat quality; it is better to blanch or fully cook them before freezing.
They contain a moderate amount of cholesterol (about 114mg per 100g), which is similar to shrimp but higher than most finfish.
The peak season is generally from late February through May, though it can vary based on temperature and rainfall.
Place them in a large tub, cover with water and a generous amount of salt, stir gently, and let sit for 10 minutes before rinsing thoroughly.
whole crawfish is a versatile ingredient found in cuisines around the world. With 77 calories per 100g and 15.9 grams of protein, it's a nutritious addition to many dishes.
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