To develop deep-processed products based on Procambarus clarkii, the effect of two different sterilization methods (pasteurization 80℃/15 min; ultra-high pressure sterilization 300 MPa/15 min) on the quality of vacuum-packed ready-to-eat Procambarus clarkii at storage temperature of 4℃ was investigated by using texture, total number of colonies, total volatile basic nitrogen (TVB-N), pH and chromatic aberration as evaluation indicator. The results showed that the total number of colonies and TVB-N treated by pasteurization on the 13th day (5.5 log (CFU /g)) and 14th day (20.94 mg/100g) were beyond the national aquatic limit standard (5.0 log (CFU/g) and 20 mg/100g, respectively), while the total number of colonies and TVB-N treated by ultra-high pressure sterilization on the 15th day (5.15 log (CFU/g)) and the 16th day (21.26 mg/100g) were beyond the national aquatic limit standard; the hardness (1358.33 g), gumminess (987.66) and chewiness (840.84) of ready-to-eat Procambarus clarkii treated by ultra-high pressure sterilization were significantly (P < 0.05) higher than those of the pasteurization group (1188.42 g, 769.00 and 551.07, respectively); the pH of ready-to-eat Procambarus clarkii treated by the two sterilization methods decreased first and then increased with no significant difference (P > 0.05); additionally, the colour of ready-to-eat Procambarus clarkii treated by ultra-high pressure sterilization was slightly better than that of the pasteurization group, but there was no significant difference (P > 0.05). These results indicated that the ready-to-eat Procambarus clarkii treated by ultra-high pressure sterilization had a shelf life of 14 d at 4℃, extended by about 2 d as compared to the pasteurization group at 80℃. However, the physicochemical properties and the total number of colonies of the ready-to-eat Procambarus clarkii products treated by the two sterilization methods were not far from each other.