For the Cajun Seafood Boil:

• 3 quarts water
• 1 (12-ounce) can of beer (optional)
• 3 tablespoons Creole Cajun seasoning
• 1 tablespoon Old Bay seasoning
• Hot sauce, to taste
• 1 medium yellow onion, sliced into half-moons
• 1 large lemon, cut into wedges (plus more for serving)
• 12 oz andouille sausage, sliced into rounds
• 1 lb baby potatoes (red, gold, or mixed)
• 1 lb pre-cooked snow crab leg clusters
• 1 - 1 1/2 lbs jumbo shrimp (shell-on or peeled)
• 4-6 mini ears of sweet corn
• 4-6 hard boiled eggs (optional)

For the Garlic Butter Sauce:

• 1 cup (2 sticks) unsalted butter
• 10 garlic cloves, minced or pressed
• 2 tablespoons fresh lemon juice
• 1 tablespoon Old Bay seasoning
• 1 tablespoon fresh chopped parsley
• 1 teaspoon Creole Cajun seasoning
• 1 teaspoon smoked paprika
• Hot sauce, to taste