To develop deep-processed products based on Procambarus clarkii, the effects of the two sterilization methods on the physicochemical properties of ready-to-eat Procambarus clarkii, such as amino acid nutritional quality, texture characteristics and sensory evaluation, were studied, and the volatile flavor compounds were analyzed using headspace-solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the amino acid nutritional quality, texture characteristics and sensory evaluation of the ready-to-eat Procambarus clarkii treated with pasteurization were better than those of the high-temperature and high-pressure sterilization group, which could better cater to consumer's taste. 41 and 44 kinds of volatile flavor compounds were identified from the ready-to-eat Procambarus clarkii treated with pasteurization and the ready-to-eat Procambarus treated with high temperature-high pressure sterilization, respectively. The alcohols, ethers and esters in the ready-to-eat Procambarus clarkii treated with pasteurization were significantly higher (P < 0.05) than those of the ready-to-eat Procambarus treated with high temperature-high pressure sterilization, which might be the main reason for the difference in flavors between the ready-to-eat Procambarus treated with the two sterilization methods. In conclusion, it was found that the ready-to-eat Procambarus clarkii treated with pasteurization was better in quality, which had abundant nutrients, fresh and tender meat, and strong flavors.