Abstract:Crawfish was dried by hot air drying，microwave drying and hot air-microwave drying and the effects of three drying methods on the physicochemical properties and sensory characteristics of crawfish were investigated.The results showed that，compared with hot air drying and microwave drying，crawfish by hot air-microwave drying obtained high L*value and a*value，better chewiness，lower TVB-N value and TBA value and optimum sensory characteristics including color，flavor，mouth feel.Hot air-microwave drying was an ideal drying method for crawfish.