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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, whole crawfish is a highly nutritious lean protein. It is rich in Vitamin B12 for nerve health and essential minerals like selenium and zinc, which support the immune system and provide antioxidant benefits.
A 100g serving of crawfish provides approximately 15g of high-quality, complete protein. This makes it an excellent choice for muscle repair and maintenance while remaining very low in calories.
Yes, crawfish is very weight-loss friendly as it contains only 80 calories and 2g of fat per 100g. Its high protein content helps promote satiety, which can reduce overall calorie intake throughout the day.
Absolutely. Crawfish contains 0g of carbohydrates, making it an ideal protein source for ketogenic and other low-carb diets. Just be mindful of high-carb additions like corn or potatoes if eating them in a traditional boil.
Crawfish is not kosher as it is a shellfish. In Islamic dietary laws, its status as halal varies by school of thought; many consider it permissible, while others classify it as disliked or prohibited.
The most common method is boiling them in a large pot of seasoned water for about 5 minutes until they turn bright red. They are often boiled with Cajun spices, lemon, garlic, and vegetables like corn and potatoes.
Crawfish has a flavor profile that is often described as a cross between shrimp and lobster. It is slightly sweet, has a firm texture, and readily absorbs the flavors of the spices and aromatics it is cooked with.
whole crawfish is a versatile ingredient found in cuisines around the world. With 80 calories per 100g and 15 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →While the tail meat is the main edible portion, many enthusiasts also 'suck the head' to enjoy the flavorful juices and the hepatopancreas (the yellow 'fat'). The hard outer shell and legs are generally discarded.
Live crawfish should be kept cool (36-46°F) in a breathable container like a damp burlap sack and cooked within 24-48 hours. Cooked crawfish can be refrigerated for 3-4 days or frozen for up to 3 months.
Fresh crawfish should have a mild, ocean-like scent; a strong 'fishy' or ammonia-like odor indicates spoilage. When eating boiled crawfish, a straight tail (rather than curled) often suggests the crawfish was dead before cooking and should be discarded.