In an extra-large stockpot or Dutch oven (about 10 quarts or larger), add the water and beer (if using). Bring to a boil.

Season the boiling liquid with Creole Cajun seasoning, Old Bay seasoning, and hot sauce to your taste. Add the sliced onion and lemon wedges. Mix well and boil for 15 minutes.

Carefully add the andouille sausage and baby potatoes. Stir well and cook for 15-20 minutes, or until the potatoes are nearly fork-tender.

Gently add the snow crab clusters, shrimp, and corn. Make sure everything is submerged and stir to combine. Continue boiling for 5-7 minutes, until the shrimp turns pink.

While the seafood cooks, prepare the garlic butter sauce. In a small saucepan over medium heat, combine the butter, garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce. Stir and simmer until the butter melts, about 5-7 minutes. Then remove from heat.

Line a large baking sheet with foil or parchment paper. Using a spider strainer, remove the seafood from the pot and place onto the prepared sheet. If using, add hard boiled eggs and discard the onion and lemon pieces.

If you prefer a thinner garlic butter sauce, add some of the seafood boil broth to achieve the desired consistency.

Pour the garlic butter sauce over the seafood and toss everything together using your hands (gloves are optional).

Serve the Cajun seafood boil directly from the baking sheet, allowing everyone to grab what they want. Alternatively, plate the food if you prefer. Enjoy with extra lemon wedges and savor the garlic butter sauce!