How to Buy Fresh Crab at Kep Crab Market

At Kep the crab is kept live in baskets or on ice, and that is what you want to buy. Look for movement and a firm, intact shell — a sluggish or damaged crab is past its best. A heavier crab for its size usually means more meat, so compare weight, not just how big it looks.

Crab is priced per kilogram and weighed in front of you. Confirm the reading on the stall's scale and the per-kg price before it is bagged up. If you are unsure, ask one stall, then check a second — the rates are usually close, and a big gap is a signal to slow down.

If you want it cooked at one of the market restaurants, agree the all-in price first: crab weight × rate, plus the cooking fee, plus whether pepper sauce, vegetables and rice are included. Kampot pepper crab is the classic dish here, so ask specifically for it if that is what you came for.

Cash is simplest and expected at the stalls. A few words of English go a long way, and pointing at what you want works fine. For the widest choice, come in the morning, when the overnight and early boats have landed; later in the day the best sizes may be gone.

Avoid pre-cooked crab that has been sitting out in the heat — fresh, cooked-to-order is the safer and better meal.