Malnutrition remains a persistent challenge in developing countries, necessitating the development of affordable, nutrient-dense complementary foods for infants and young children. This study investigated the production and quality evaluation of custard powder formulated from maize, soybean, and crayfish blends. Five formulations were developed, comprising one control and four experimental samples with varying proportions of the three ingredients. Using standard analytical procedures, the samples were analyzed for proximate composition, anti-nutrient content, micronutrient profile, and sensory attributes. Data were statistically analysed using SPSS version 21.0, with differences between means determined by one-way analysis of variance (ANOVA) at p < 0.05. Results showed that protein content significantly increased (13.99% to 16.92%) in the fortified samples compared to the control, alongside higher fat levels (19.17% to 24.62%). Anti-nutrient levels such as phytate, oxalate, and tannins remained within safe dietary limits, with phytate reduced to below 5 mg/100 g across fortified samples. Micronutrient analysis indicated elevated calcium and vitamin A content in the fortified blends, although slight decreases in some minerals were observed. Sensory evaluation revealed that while the fortified samples scored lower in taste and texture than the control, they remained generally acceptable. Overall, blending maize with soybean and crayfish significantly improved the nutritional quality of custard powder without compromising safety or overall acceptability, providing a cost-effective and sustainable approach to enhancing complementary foods for infants and young children in low-resource settings.