Fill a large (1-quart) stockpot one-third full with water.
Add the lemons, potatoes, corn, onions, salt, and peppers.
Cover and bring to a boil over high heat.
Let boil for 1 minutes.
Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil.
Once steam starts to escape from under the cover, let cook for 15 minutes.
Turn off the heat and let sit, covered, for 1 minutes more.
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