Abstract: In order to prepare the Maillard crab flavor,the Maillard reaction was carried out by adding reducing sugars and amino acids to the raw material of Ovalipes punctatus’s crab hydrolysates. Based on the single factor experiment,the sensory score was used as an indicator to optimize the Maillard reaction conditions using the response surface test. The flavor substaces were determined by SPME-GC-MS. There came a result,which showd that the optimal Maillard reaction conditions were reaction temperature 122 ℃,glutamic acid addition 3%,heating time 33 min,initial pH7,reducing sugar(xylose:glucose 2:1)3%. 53 kinds of flavor substances were detected from the reaction products,including aldehydes 1.86%,ketones 3.62%,aromatics 5.53%,heterocyclics 14.95%,hydrocarbons 12.62% and some other volatile flavor compounds. Among them,pyrazines account for 7.66%,which provided a special seafood flavor for crab flavors. It could be seen that the Maillard reaction could improve the flavor of crab meat hydrolysate and be suitable for the development and preparation of new crab flavor.