Bring 14 cups of water and 12 oz beer to a boil in a large pot (at least 8-quart capacity). Once boiling, add 4 tbsp Cajun seasoning, 2 tbsp Old Bay seasoning, a splash of hot sauce, 2 bay leaves, quartered onion, and halved lemon. Let this simmer for 15 minutes to allow the flavors to meld and create a deeply seasoned broth—this is the foundation for the entire dish, so don't skip this step.

Add 12 oz sliced andouille sausage and 1.5 lb baby red potatoes to the seasoned broth from Step 1. Maintain a rolling boil and cook for 15-20 minutes until the potatoes are just tender when pierced with a fork. I like to use baby red potatoes because they hold their shape better than larger potatoes and absorb the broth flavors evenly.

Add 1 lb crab, 2.5 lb shrimp, and 6 ears corn (shucked and snapped into 3-inch pieces) to the boiling pot. Cook for 5-7 minutes until the shrimp are pink and just cooked through—don't overcook them or they'll become rubbery. The crab and corn will heat through in this time.

While the seafood cooks in Step 3, melt 1.25 cup butter in a separate pan over medium heat. Add 12 freshly minced garlic cloves and cook for 1-2 minutes until fragrant but not browned. Stir in 2 tbsp lemon juice, 1.5 tbsp Old Bay seasoning, 1.5 tsp Cajun seasoning, 0.5 tsp cayenne pepper, and 1.5 tsp smoked paprika. Simmer for 5-7 minutes to meld the spices and create a cohesive sauce. I prefer Kerrygold unsalted butter because its higher fat content creates a richer, more flavorful sauce, and La Chinata smoked paprika adds an authentic deep smokiness that really elevates the dish.

When the seafood is cooked, drain the entire contents of the pot using a colander, discarding the broth and aromatics. Transfer all the drained sausage, potatoes, crab, shrimp, and corn to a large serving tray or platter. Arrange 6 hard-boiled eggs around the seafood (you can boil these separately while the boil cooks, or use pre-cooked eggs for convenience).

Pour the garlic butter sauce from Step 4 over the assembled seafood, sausage, potatoes, corn, and eggs on the tray. Add 1 tbsp fresh parsley as garnish. Toss everything gently to coat with the sauce, or let guests mix and dress their own portions at the table for a more interactive presentation. Serve immediately while everything is hot.