Know what’s on your plate
Crayfish
Calories & nutrition facts
mixed species, wild, raw
Nutrition facts
Per 100 g% DV- Calories 77 kcal —
- Protein 16 g 32%
- Carbohydrate 0 g 0%
- Fat 1 g 1%
- Saturated fat 0.2 g 1%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 58 mg 3%
- Cholesterol 114 mg 38%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 16 µg 2%
- Vitamin C 1.2 mg 1%
- Vitamin D 0 µg 0%
- Vitamin E 2.9 mg 19%
- Vitamin K 0.1 µg 0%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 2.2 mg 14%
- Pantothenic acid (B5) 0.55 mg 11%
- Vitamin B6 0.11 mg 6%
- Folate (B9) 37 µg 9%
- Vitamin B12 2 µg 83%
- Choline 80.9 mg 15%
Minerals
- Calcium 27 mg 2%
- Iron 0.84 mg 5%
- Magnesium 27 mg 6%
- Phosphorus 256 mg 20%
- Potassium 302 mg 6%
- Zinc 1.3 mg 12%
- Copper 0.42 mg 47%
- Manganese 0.23 mg 10%
- Selenium 31.6 µg 57%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 77 | 16 g | 0 g | 1 g |
| 1 × oz | 85 g | 65 | 14 g | 0 g | 0.8 g |
| 1 × crayfish | 27 g | 21 | 4.3 g | 0 g | 0.3 g |
| 2 × oz | 170 g | 131 | 27 g | 0 g | 1.6 g |
| ½ × oz | 42.5 g | 33 | 6.8 g | 0 g | 0.4 g |
| 3 × oz | 255 g | 196 | 41 g | 0 g | 2.4 g |
| 4 × oz | 340 g | 262 | 54 g | 0 g | 3.2 g |
Similar foods
- Freshwater crayfishfreshwater, boiled71 kcal / 100 g
- Canned crayfishcanned71 kcal / 100 g
- Lobster or crayfish fleshraw88 kcal / 100 g
- Crusteceans crayfish mixed species farmed boiled or steamed87 kcal / 100 g
- Spiny lobstermixed species, raw112 kcal / 100 g
- Shrimpraw85 kcal / 100 g
- Crawfishboiled95 kcal / 100 g
- Mixed species shrimpraw71 kcal / 100 g
- Crabfresh89 kcal / 100 g
- Prawnsraw71 kcal / 100 g
Questions about Crayfish
How do you cook whole crayfish?
Bring well-salted water to a rolling boil, add the live crayfish, cover and bring the water back to the boil. Simmer until the shells are bright red and the flesh is opaque; small crayfish cook quickly, so check one after a few minutes.
How do you tell if crayfish are fresh when buying them?
Live crayfish should be lively and responsive, with intact shells and no strong, unpleasant smell. For cooked crayfish, choose flesh that is firm and moist, not slimy or ammonia-smelling.
How long does cooked crayfish keep in the fridge?
Refrigerate cooked crayfish promptly in a covered container and eat it within two days. Keep it cold until serving; freeze it if you need to store it longer.
What can you make with crayfish?
Peeled crayfish tails work well in salads, creamy pasta and risotto; add them near the end so they warm through without turning tough. They are also used in crayfish bisque and Louisiana-style étouffée.
Can you use crayfish instead of prawns?
Yes: peeled crayfish tails can replace prawns in salads, pasta and stir-fries. They are often smaller, so use a similar weight and add them towards the end of cooking.
Is crayfish the same as crawfish?
Yes. “Crawfish” and “crayfish” are common names for the same kind of freshwater crustacean; “crawdad” is another regional name.
Can you eat crayfish raw?
No: cook crayfish thoroughly before eating, as raw shellfish can carry harmful microbes. The flesh should be opaque throughout, not translucent.
Does crayfish contain much selenium?
Crayfish is high in selenium: a typical 85 g portion provides 26.9 µg. It also provides 1.7 µg of vitamin B12.
Source: USDA FoodData Central 174206 · per 100 g · carbohydrate per EU label, fibre excluded
