Instructions

• In an extra large stockpot or dutch oven over medium-high heat, combine the water and beer (if using). Bring the liquid to a boil. Then season with the Creole Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce. Add the sliced onion and lemon wedges into the pot. Stir well and let boil for 15 minutes.
• Carefully add andouille sausage rounds and baby potatoes into the pot, stirring well. Let cook for 15-20 minutes, or until the potatoes are fork-tender.
• Gently nestle snow crab clusters, shrimp, and corn on the cob into the pot. Ensure everything is submerged, stir to combine, and continue boiling for another 5-7 minutes until the shrimp is pink.
• In a small saucepan over medium heat, combine butter, garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce. Stir and simmer until the butter melts and everything is well combined, about 5-7 minutes. Remove from heat.
• Line an extra large baking sheet with foil. Use a spider strainer to remove the seafood boil contents from the pot to the baking sheet along with hard boiled eggs, if using. Discard onion/lemon bits. Pour garlic butter sauce over the contents and toss to combine.
• Serve the Cajun seafood boil as-is or divide onto individual plates. Serve immediately with lemon wedges, if desired.