In a large pot, pour enough water to cover your ingredients, approximately 4–5 quarts. Add beer if desired, along with ¼ cup of Cajun seasoning and 2 tablespoons of Old Bay seasoning. Bring to a boil for about 10 minutes.

Add about 2 pounds of small red or Yukon gold potatoes. Boil for 15–20 minutes until fork-tender.

Stir in 4 halves of corn on the cob and around 1 pound of sliced andouille sausage. Cook for an additional 5–7 minutes.

Add 1 pound of peeled jumbo shrimp and 1 pound of pre-cooked crab clusters. Cook for about 3–5 minutes, or until shrimp turns pink and opaque.

Melt ½ cup of butter in a small pan over medium heat. Add 4 cloves of minced garlic and sauté for 2–3 minutes until fragrant.

Drain and pour the seafood mixture onto a lined serving area. Drizzle the garlic butter sauce over the seafood boil.