Seafood | Gluten Free Keto Low Carb

Crawfish Meat

Procambarus clarkii Allergens: Shellfish
Crawfish Meat

Sourcing & Taxonomy

  • Family N/A (Animal)
  • Primary Cuisine Southern US (Cajun/Creole), French
  • Seasonality Spring-Summer
  • Source Crawfish

The Forktionary Angle

""

Definition

The cooked tail meat of freshwater crustaceans, prized for its sweet, delicate flavor and firm texture.

Sensory Profile

TasteSweet, Umami
TextureFirm, Tender, Slightly fibrous
AromaBriny, Slightly sweet
AcidityLow

Technical Metrics

Nutrition Facts

Per 85g
Calories82 kcal
Total Fat0.8 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol115 mg
Protein16.1 g
Total Carbohydrate1 g
Dietary Fiber0 g
Total Sugars0 g
Calcium33 mg
Iron0.9 mg
Potassium220 mg

Chef’s Secret

To enhance crawfish flavor in dishes, simmer shells and heads (if available) to make a rich stock.

Substitutions

Best Match

Shrimp

1:1

Closest match in texture and mild seafood flavor, great for most recipes.

Lobster

1:1

Premium substitute, richer flavor and firmer texture, use for special occasions.

Langoustine

1:1

European equivalent, very similar taste and texture profile.

Monkfish Tail

1:1

Whitefish option for texture, less sweet, good for stews where meatiness is key.

Buying Guide

Look for pre-cooked, shelled tails, either fresh or frozen. Avoid discolored or strong-smelling meat.

Flavor Pairings

Garlic lemon cayenne pepper paprika butter corn potatoes okra.