At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.

[1] Australia is home to genus Cherax which is distinct from European, Asian and North and South American species.

Crayfish are prepared in a variety of different ways in different regions, with the most popular way being spicy (a combined flavor of Sichuan pepper and hot chili) stir-fried with other ingredients, or stir-fried with minced garlic or salted egg yolk for those who can't eat spicy food, steamed whole for those who prefer lighter flavors, or putting them in Huadiao jiu (sometimes using other type Huangjiu, or even more wines) for 5-8 hours after steaming.

Crayfish soaked in wine are more common in the East region, and are often referred to as "bing zui"（冰醉, which means ice-drunken).

In France, dishes with a base or garnish of crayfish (écrevisse) are frequently described as à la Nantuaise (in the style of Nantua).

Crayfish are usually smoked, and occasionally sun-dried, and they form an indispensable food item in the diet of the people of the entire southern states in particular and Nigeria as a whole.

The boil is typically flavored with salt, sugar, ale, and large quantities of stems and flowers of the dill plant.

Nowadays they remain as a seasonal delicacy, usually stewed in tomato sauce, although fishing the native crayfish is strictly forbidden since the species is nearly extinct.

Instead of the native crayfish, it is common to fish Procambarus clarkii or Pacifastacus leniusculus, also present in most of the Spanish rivers.

As early as 2003, Asian farms and fisheries produced more red swamp crayfish (P. clarkii) than the Americas, and this trend accelerated in subsequent years.

[13] In Louisiana, Mississippi, Alabama and Southeast Texas, crayfish are generally served at a gathering known as a crawfish boil.

The crayfish are usually boiled live in a large pot with heavy seasoning (salt, cayenne pepper, lemon, garlic, bay leaves, etc.)

[18] In the United Kingdom, the invasive North American species Pacifastacus leniusculus (signal crayfish) are caught and exported to Europe for food.

[23] In 2021, a study conducted by experts from the London School of Economics concluded there was "strong scientific evidence decapod crustaceans and cephalopod molluscs are sentient".

As of 2025, boiling lobsters alive remains common practice in the UK, although lawyers have argued that it could be considered illegal under animal welfare legislation.