Spicy Seafood Boil with Garlic Butter Sauce

In a large stockpot, bring water to a boil. Season the water with salt, onion, lemons, a seafood boil seasoning bag, and liquid crab boil.

Add the corn and potatoes to the boiling water. Cook for 15-20 minutes, or until the potatoes are tender.

While the vegetables cook, sear the sliced sausage in a large cast iron skillet over medium-high heat until browned. Remove from the skillet and set aside.

In the same skillet, melt the butter over medium heat.

Add the minced garlic and cook for 1-2 minutes until fragrant.

Stir in all the dry seasonings: paprika, Cajun seasoning, lemon pepper, onion powder, garlic powder, brown sugar, cayenne, and black pepper.

Add the juice of one lemon and about 1 cup of the seasoned boiling liquid from the vegetable pot. Stir well to combine the sauce.

Add the raw shrimp to the sauce and cook, stirring occasionally, until pink and cooked through, about 3-5 minutes.

During the last few minutes of the vegetables boiling, add the snow crab legs to the pot to heat them through.

Drain the cooked vegetables and crab legs. Arrange them in a large serving tray with the seared sausage.

Pour the spicy shrimp and garlic butter sauce over everything in the tray. Toss gently to coat and serve immediately.