Abstract: To evaluate the quality characteristics of red swamp crayfish, Procambarus clarkia, fifty crayfish from the Dongting Lake were used to analyze muscle composition and flesh quality that were compared with those from other origins. The results showed that the meat rate was 20.21%, and that the contents of moisture, ash, crude protein and lipid were 79.46%, 1.17%, 16.67% and 0.77%, respectively. According to texture properties, the muscle of crayfish was lower hardness and easily chewed. Eighteen amino acids including 8 essential amino acids were detected in muscle, and its essential amino acid index (EAAI) was 80.02%, and total amino acid was 16.06%, and flavor amino acid content was 5.98%. According to chemistry score, the first limiting amino acid was sulfur containing amino acid (methionine and cysteine amino acid), and the second limiting amino acid was valine. There were 15 fatty acids in muscle, and the content of unsaturated fatty acid content was 4.94‰ by weight of total wet muscle, and the ratio of n-3 and n-6 polyunsaturated fatty acid was 1.73. These results suggest that crayfish has high edible and economic value.