Whole Blue Crabs New Orleans-style

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Salt

1 bouquet garni (parsley, thyme, and bay leaf tied together)

1/2 cup crab boil

3 lemons, cut in 1/2

2 garlic heads, split in 1/2, plus 3 cloves, peeled

5 whole ears corn, shucked

1 pound andouille sausage, cut into 3-inch long pieces

6 whole blue crabs

1 stick unsalted butter