Abstract: The method combined two stages of drying and baking was applied to develop instant crispy crucian carp. Effects of the moisture contents before baking from 70% to 45% and the final moisture content from 11%to 3% on quality changes of instant crispy crucian carp was investigated based on texture,color and sensory evaluation. Results exhibited that hardness,chewiness and W-B shear force of crispy crucian carp increased with the moisture content before baking decreasing,but there was no significant difference from 70% to 55%,then the hardness,chewiness and W-B shear force increased significantly(p<0.05). The L* value decreased,but a* and b* value increased with the moisture content before baking decreasing,and the a* and b* value increased significantly with the moisture content before baking decreasing from 60% to 55%(p<0.05). Hardness and W-B shear force increased,chewiness first increased and then decreased,springiness,cohesiveness and resilience decreased with the final moisture content decreasing. But there were not significantly different to each other between 3% to 5%(p>0.05). The L* value increased,a* and b* value decreased with the final moisture content decreasing,while the difference was not significant between 5% to 9%(p >0.05). Combined with sensory evaluation,crispy crucian carp with moisture content of 55% before baking,and 5% after the final drying was considered as the best quality.