The color of aquatic animals plays an important role in consumer acceptability and perceived quality. In a previous study, a red claw crayfish Cherax quadricarinatus strain with steady and hereditary shell color of blue was selected. To evaluate the potential value of this strain in crayfish culture, the growth performance, carotenoid content, and temperature tolerance of two crayfish strains (shell color; blue and blue-green) were conducted. After the 56-day rearing period, blue crayfish showed higher feed intake and growth rate, but lower survival than blue-green crayfish. Astaxanthin was the main pigment observed in the carapace of both strains, and the content of astaxanthin in blue crayfish was 18.62 mg/kg of wet weight, which was significantly lower than that of astaxanthin in blue-green crayfish (83.23 mg/kg of wet weight). The 7-day survival of two crayfish strains less than 34°C was 100%, and blue-green crayfish showed stronger tolerance to high water temperature exposure (35°C–38°C) than blue crayfish. Furthermore, after high temperature stress, lower activities of superoxide dismutase and catalase, and higher malondialdehyde in the hepatopancreases of blue crayfish were observed than those in blue-green crayfish. This study provides important information for future breeding programs for the red claw crayfish.