The purpose of this study was to investigate the effectiveness of a two-phase (flotation and filtration) separation of claw meat from the shell of freshwater crayfish using dense media, and to evaluate modifications to physicochemical and functional properties of the recovered meat, which could be subsequently incorporated in value-added commodities. The media used were 10% (w/w) brine, 30% glucose syrup and a 30:70 ratio of glucose syrup to 2, 5 and 10% brine, with specific gravities ranging from 1.08 to 1.16. Extraction recovery of food-grade mince ranged between 33.3 and 43.5%, which compared favourably with that of the control (hand-picked meat, 33.2%). Compared with the control, the meat recovered from the two phases (treated meat) was significantly firmer in texture, lower in moisture and pH and less bright in colour. Meat salt content was reflective of the salt concentration in the recovery medium used. The treated meat also had a significantly lower apparent emulsification (20%) and water-binding (60%) capacity than the hand-picked meat. Comparing the two extraction phases, filtration-phase meat had a significantly lower emulsion capability, was less firm and was brighter in colour than flotation-phase meat.