This study was designed to evaluate chemical composition of raw crayfish and crayfish burger as untraditional product of new and cheap animal protein to cross-gap in protein deficiency by using crayfish, which is considered as waste resource in Egypt. Physical and chemical properties were determined. It was found that yield of raw tail meat of raw crayfish was about 3.98g being 15% of total weight and it had a high amount of protein (81.13%) and pH value of raw crayfish recorded 7.87. On the other hand, crayfish burger recorded 60.88% of protein and 7.96 pH. Also, the present study showed that heavy metals concentration in raw crayfish and crayfish burger Lead, Zinc and Copper were in the permissible limits. While T.V.N levels were 12.95 and 5.88mg/100 g protein for raw crayfish and crayfish burger, respectively. Amino acids composition of crayfish and crayfish burger presence eight essential amino acids and seven non-essential amino acids. Total essential amino acids in raw crayfish were 46.61 % and total Non-essential amino acids were 53.38%. While, total essential amino acids in crayfish burger were 44.55% and total non-essential amino acids were 55.44%. WHC and plasticity were higher for crayfish burger than raw crayfish. Results of texture profile analysis showed that crayfish burger was acceptable as a high quality product. Total count of bacteria of raw crayfish (5.3× 10³ cfu/g) is higher than that of crayfish burger (3.3×10³ cfu/g). While, E coli and salmonella sp were not detected in both raw crayfish and crayfish burger samples. A sensory evaluation of crayfish burger showed that overall acceptability recorded 85.00 and crayfish burger was highly accepted for act as marketing product.