Fill your large stockpot with water (about two-thirds full). Add Old Bay seasoning, Cajun seasoning, salt and lemon halves. Bring it to a rolling boil. The scent of spice and lemon in the kitchen? It is your introduction to seafood boil heaven.

The baby potatoes can be added in the first place and cooked for approximately 10 minutes or until they become fork-tender. followed by the corn and the sausage, which can be simmered for another 5-7 minutes. The sausage evokes the broth very well; it is the magic of any good seafood boil.

Now, drop in your crab legs and shrimp. If you’re adding mussels or clams, include them here too. Cook an additional 5 to 6 minutes or until the shrimp becomes pink and the crab is cooked.

During the cooking of the seafood, heat butter in a saucepan on the medium-heat burner. And add olive oil and garlic (minced) and sauté to fragrance (approximately 1-2 minutes). Add paprika, Cajun seasoning, cayenne, brown sugar, lemon juice, lemon pepper, Worcestershire sauce and hot sauce. Simmer until all the ingredients combine to a silky, spicy butter sauce, 3-4 minutes.

Empty your seafood and vegetables. Put them in a large bowl (or the old-fashioned method of doing things - a big plastic bag). Spoon the spicy garlic butter sauce evenly all over and stir thoroughly to ensure that each bite is smothered with buttery, spicy butter.

Its consumption is now complete with lemon wedges, additional sauce served separately, and a large roll of paper towels. No dishes, no spoon, and only you, your hands, and the best seafood boil you will ever have.