In a large stockpot, combine water, beer (if using), Cajun seasoning, Old Bay seasoning, minced garlic, and salt. Bring to a rolling boil.

Add halved potatoes and corn cut into thirds. Boil for 10 to 15 minutes until potatoes are tender.

Add sliced andouille sausage and simmer for an additional 5 minutes.

Gently stir in peeled and deveined jumbo shrimp and snow crab clusters. Cook until shrimp are pink and opaque, about 3 to 5 minutes.

Melt unsalted butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 to 2 minutes.

Transfer cooked seafood and vegetables to a platter. Drizzle with garlic butter sauce and serve with lemon wedges and hard-boiled eggs.