Know what’s on your plate
Crayfish
Calories & nutrition facts
boiled
Nutrition facts
Per 100 g% DV- Calories 82 kcal —
- Protein 18 g 37%
- Carbohydrate 0 g 0%
- Fat 0.9 g 1%
- Saturated fat 0.2 g 1%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 288 mg 13%
- Cholesterol 231 mg 77%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 16.9 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 0.06 µg 0%
- Vitamin E 3.6 mg 24%
- Vitamin K 0.13 µg 0%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 2.8 mg 17%
- Vitamin B6 2.6 mg 154%
- Folate (B9) 32.4 µg 8%
- Vitamin B12 2.3 µg 94%
Minerals
- Calcium 72.5 mg 6%
- Iron 4.5 mg 25%
- Magnesium 27.5 mg 7%
- Phosphorus 138 mg 11%
- Potassium 87.5 mg 2%
- Zinc 1.6 mg 15%
- Copper 0.3 mg 33%
- Manganese 0.05 mg 2%
- Selenium 62.5 µg 114%
- Iodine 106 µg 71%
Similar foods
- Freshwater crayfishfreshwater, boiled71 kcal / 100 g
- Crayfish soupsoup32 kcal / 100 g
- Canned crayfishcanned71 kcal / 100 g
- Lobster or crayfish fleshpurchased cooked98 kcal / 100 g
- Crawfishboiled95 kcal / 100 g
- Crabboiled129 kcal / 100 g
- Shrimp66 kcal / 100 g
- Prawnboiled
- Shrimp or prawnboiled91 kcal / 100 g
- Lobster83 kcal / 100 g
Questions about Crayfish
How do you cook crayfish?
For whole, live crayfish, bring a large pan of well-salted water to a rolling boil, add the crayfish, cover and cook for about 5–8 minutes, until the shells turn bright red and the flesh is opaque. Cool them briefly in the cooking liquor so the meat stays moist.
How do you eat a whole crayfish?
Twist off the head, then peel the shell from the tail and pull out the meat. The small claws can also hold meat; avoid the head contents if you are unsure how the crayfish was prepared.
How should you store cooked crayfish?
Refrigerate cooked crayfish promptly in a covered container and eat it within 2 days. Keep it chilled, and do not leave it at room temperature for more than 2 hours.
What goes well with crayfish?
Crayfish pairs well with dill, lemon, mayonnaise, buttered new potatoes and rye bread. Use picked meat in a crayfish salad, a sandwich, or a creamy crayfish soup.
Can you use crayfish instead of prawns?
Yes. Peeled crayfish tails work in prawn-style salads, pasta and risotto; add them near the end of cooking so they warm through without turning tough. The flavour is usually sweet and delicate, much like that of prawns.
What is the difference between crayfish and lobster?
Crayfish are freshwater crustaceans, while lobsters are marine; crayfish are usually much smaller, with smaller claws. Crayfish has 18 g protein per 100 g, compared with 18.7 g in lobster.
Is crayfish a good source of iodine?
Yes. Crayfish is high in iodine, with 106 µg per 100 g. It also contains 18 g protein per 100 g.
Can you eat raw crayfish?
Do not eat raw crayfish: it can carry parasites and harmful bacteria. Cook it thoroughly until the flesh is opaque, and keep raw crayfish and its juices separate from ready-to-eat foods.
Source: Fineli (Finland) 28986 · per 100 g · carbohydrate per EU label, fibre excluded
