The red swamp crawfish preboiled were placed in the plastic box filled with water， then the boxes with crawfish were vacuumed， followed that the crawfish were frozen in the ice locker at -20， -40， and -55 ℃， respectively. After the center temperature of which were -15 ℃， the frozen crawfish in boxes were stored at -20 and -40 ℃ for 24 weeks. Juice leakage， water holding capacity (WHC)， shearing force， pH value， TVB-N value， moisture state， and myofibrillar microstructure were measured to investigate the changes in quality attributes of red swamp crawfish during freezing storage， and the effect of frozen and freezing storage temperatures on quality attributes. The results showed that， compared with -20 ℃， muscle fibers of red swamp crayfish frozen at -40 ℃ and -55 ℃ are more slightly damaged， and the crayfish meat has higher juice leakage， lower shearing force， pH value， and TVB-N value and WHC. Compared with -40 ℃， the muscle fibers of red swamp crayfish stored at -20 ℃ has weaker integrity， and the muscle structure is changed from compact to loose. In addition， the crayfish meat has higher juice leakage， shearing force， pH value， and TVB-N value as well as lower WHC and percentage of bound water and immobilized water. These results indicate that the quality attributes of red swamp crayfish were affected by frozen and freezing storage temperatures， which may provide scientific guidance for the supply of red swamp crayfish throughout the year.