This paper conducted a cross of white crucian carp (Carassius auratus cuvieri) (♀)×red crucian carp(Carassius auratus red var.) (♂) (WR), and the nutritional composition and quality of muscles from WR and its parents were investigated and analyzed by biochemical analysis methods. The results show that the moisture content of WR (71.00%) was significantly lower than that of its parents (WCC:75.60%, RCC:75.50%), while the protein content of WR (17.70%) was higher than that of RCC (17.00%) and was much higher than that of WCC (14.80%). Fifteen kinds of amino acids were found in muscles from WR and its parents. Both total amino acids and total essential amino acids contents of WR (15.87% and 6.55%) were higher than those of RCC (15.52% and 6.46% respectively), and were significantly higher than those of WCC (13.13% and 5.27% respectively). In particular, the total flavor amino acids content of WR (6.26%) was higher than that of RCC (6.07%), and was much higher than that of WCC (5.29%). Taken together, the results provided evidences for proving the advantages of WR in nutritional value and taste, and provided the theoretical supports for its application in production.