Crayfish (Procambarus clarkii) industry is rapidly developed in China, and product quality is the key effect to ensure the healthy development of the industry. In the present review, factors affecting the quality of crayfish products were summarized, from the whole process of “breeding-processing-storage”. In the process of aquaculture, the environment had a significant impact on the safety quality of crayfish, such as heavy metal pollution. In the process of processing, the cooking and flavoring process is the key to the formation of good sensory quality of crayfish products. And in the process of storage, storage temperature, pre-freezing and packaging methods, and the use of preservatives can significantly affect the products storage resistance. Based on these reviews, the direction of further research was put forward, including the attaching importance to breeding of fine varieties of crayfish, strengthening the research of crayfish culture, innovating crayfish processing technology and breaking through crayfish product storage technology. This review could provide theoretical and technical basis for the quality control and improvement of crayfish products.