Crayfish (Astacus astacus)

Introduction:

These armoured freshwater inhabitants belong to the higher crustaceans. When alive, the crayfish, like its marine relatives lobster, scampi and lobster, has an inconspicuous brownish colour. When cooked, it turns bright red.

Use/Preparation:

The animals are available live and frozen. The cooked meat is delicious in pies, soups, sauces, crab butter, with rice and pasta dishes and in salads.

Health:

Crab meat is low in fat and high in high-quality protein. Like many sea creatures, crabs also contain plenty of omega-3 fatty acids as well as iodine and zinc.

Alternatives:

Prawns, lobsters, scallops and langoustines are similar to crab meat in texture, taste and nutritional values.

Back to tested foods

Average nutritional values	per 100 g
Energy (kcal/kJ)	77/322
Fat	1 g
Healthy fatty acids	0,2 g
Carbohydrates	0 g
Sugar	0 g
Protein	16 g
Salt	0 g