In order to comprehensively evaluate the applicability of fermentation products of table leftovers in the culture of crayfish，Procambarus clarkii，we added different proportions （0/control group，3%，6% and 9%） of these fermentation products into the basic diet of crayfish，and investigated the effects of these fermentation products on growth performance，muscle quality，immune enzyme activity and digestive functions of crayfish. The results showed that： （1） Feeding diets containing fermentation products of table leftovers for 30 d did not significant affect weight gain rate，hepatosomatic index，meat yield，or specific growth rate of crayfish （P>0.05），but significantly increased survival rate，total output and total weight gain rate，and significantly decreased feed conversion ratio （P<0.05）. The total output and total weight gain rate of the group with a 6% addition were the highest，showing increases of 52.70% and 108.51%，respectively，compared with the control group. （2） Fermentation products of table leftovers had no significant effect on the crude protein content in the muscle of crayfish （P>0.05），but significantly increased muscle springiness （P<0.05）. The crude fat content in the groups with 3% and 6% additions was significantly reduced by 12.61% and 13.77%，respectively，compared with the control group （P<0.05）. The content of four main delicious amino acids in the muscle of the 9% addition group was significantly lower than that in both the control group and the 3% addition group （P<0.05）. （3） At 30 d，the activities of serum alkaline phosphatase，acid phosphatase and lysozyme in the 6% addition group were significantly increased by 76.56%，65.28% and 172.42%，respectively，compared with the control group，and lysozyme activity in the 6% addition group was significantly higher than that in the 3% and 9% added groups （P<0.05）. （4） At 30 d，the lipase activity in the hepatopancreas of the group with 3% addition was significantly higher than that in the other three groups，and the amylase activity in the groups that received fermentation products was significantly higher than that in the control group （P<0.05）. Histological observations showed that the morphology of the hepatopancreas was better in the group with a 6% addition，which contained abundant R，E，and F cells. These results demonstrate that fermentation products of table leftovers can be used in the diet of crayfish，with an optional addition level of 6%. In this case，the survival rate of crayfish has increased，while the feed conversion ratio has decreased，resulting in improved total output and total weight gain rate. Additionally，the muscle quality，immunity，and digestive function have all shown overall improvement，leading to optional comprehensive benefits.