Crawfish

Crawfish meat is commonly used in soups, stews, and salads, or served boiled with spices. It's a key ingredient in Southern dishes like crawfish étouffée, jambalaya, and gumbo, and is also enjoyed in European dishes such as the Swedish 'kräftskiva' or crayfish party.

Approximately 70 calories per 3 ounces (85 grams) serving.

Contains about 14 grams of protein per 3 ounces (85 grams).

Low in fat, with less than 1 gram per 3 ounces (85 grams).

Contains negligible carbohydrates.

Source of vitamins B3 (niacin), B6, and B12.

Rich in minerals such as phosphorus, zinc, copper, and selenium.

Crawfish are a healthy seafood choice, providing high-quality protein with low fat. The presence of omega-3 fatty acids supports heart health, while the vitamins and minerals can contribute to improved digestion and immune system function.

Consuming large amounts of crawfish may lead to high intake of dietary cholesterol. People with shellfish allergies should avoid crawfish, and those concerned with environmental contaminants should opt for crawfish sourced from clean, unpolluted waters.

Crawfish can be used in recipes like Louisiana Crawfish Boil, Crawfish Étouffée, Crawfish Pie, and Cajun Crawfish Pasta.

Methods include boiling, sautéing, grilling, and incorporating into stews and bisques.

Flavors well with ingredients like garlic, lemon, Cajun spices, andouille sausage, corn, and potatoes.

Crawfish are a beloved ingredient across many cultures, known for their sweet meat and nutritional benefits. They can be cooked in various ways and included in a range of recipes, from traditional Southern dishes to international favorites. When sourced responsibly, they are a sustainable choice for seafood lovers around the world.