Effects of different cooking methods on the edible quality of crayfish (Procambarus clarkii) meat

•The cooking methods had different effects on the edible quality of crayfish meat.•The crayfish meat cooked by steaming and boiling had excellence taste and texture.•The cooking loss and fat oxidation were also low in steaming and boiling samples.•The crayfish meat cooked by steaming and frying contained more volatile compounds.•The steaming could be better for crayfish meat to maintain the edible quality.