Cajun Seafood Boil

Set up the serving zone. Line a table or counter with parchment paper or kraft paper for easy cleanup. Set out a big platter or sheet pan.

Build the boil broth. In a large stockpot, add water, beer (if using), 1 tablespoon kosher salt, Cajun seasoning, seafood seasoning (if using), smashed garlic, onion, lemons, bay leaves, and hot sauce (if using). Bring to a rolling boil over high heat, then lower to a steady boil.

Cook the potatoes first. Add potatoes, return to a boil, then reduce to a steady simmer. Cook 10 to 12 minutes, until fork-tender on the outside but not falling apart. (If your potatoes are larger, see the timing tip below.)

Add sausage. Add sliced andouille sausage and simmer 5 minutes. This is when the pot starts smelling like you know what you are doing.

Add corn. Add corn and simmer 5 minutes, until hot through.

Add crab. Tuck in the crab legs and simmer 4 to 6 minutes, just to heat through. Note: Most snow crab legs are sold pre-cooked, so they only need warming. If you somehow scored raw crab legs, they will take longer. Cook until the meat is opaque and hot throughout.

Keep it at a simmer, then add shrimp last. Make sure the liquid is at a gentle simmer (not a wild boil), then add shrimp and cook 2 to 3 minutes, just until pink and opaque. Use the look as your main cue: opaque, pink, and curled into a C-shape. Turn off the heat.

Make the garlic lemon butter. While the seafood cooks, melt butter in a small saucepan over medium low heat. Add minced garlic and cook 45 to 60 seconds, just until fragrant. Stir in lemon juice, Cajun seasoning, paprika, and cayenne (if using). Turn off heat and stir in parsley.

Drain and toss. The safest move is to scoop the solids out with a spider strainer or tongs and transfer to a large platter or sheet pan. (A full stockpot is heavy and the broth is extremely hot.) Drizzle with about half the garlic lemon butter, toss gently, then add more to taste. Taste and add more salt or Cajun seasoning if you want it punchier.

Serve. Serve hot with extra lemon wedges and plenty of napkins. If you want to be extra, pour a little of the seasoned butter into small bowls for dipping.