Fill a large (10-quart) stockpot one-third full with water. Add the crabs, seasoning. Lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. let boil for 10 minutes. Turn off the heat and let sit, covered, for 10 minutes more.
We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast.
Serves 2 Cajuns, 4 elsewhere.
Alex says, in his book Patout's Cajun Home Cooking, "When we talk about boiled crabs in my family, two people come to mind-Mo Mo (my fathers mother, Yvonne) and my sister Gigi. They could eat boiled crabs seven days a week, twenty-four hours a day, and not get tired of them. When you try this recipe, you'll see why."