In a large pot, bring 4-5 quarts of water (or beer) to a vigorous boil. Stir in Cajun and Old Bay seasoning; boil for 5 minutes.

Add halved potatoes to the broth and cook covered for 10-15 minutes until fork-tender.

Slice andouille sausage into thick pieces and add to the pot, simmering for an additional 5 minutes.

Add corn and seafood; cook for an additional 3-5 minutes until shrimp is pink and crab is heated through.

Hard boil eggs separately, cool under running water, then peel and set aside.

Melt butter in a saucepan, add minced garlic, and cook until fragrant. Set aside.

Drain the seafood boil and pour onto a lined surface. Drizzle garlic butter over the top and arrange hard-boiled eggs. Serve family-style.