Line an extra-large baking sheet with foil or newspaper. Have a spider strainer or large slotted spoon ready.

In a stockpot, combine 3 quarts water and the beer (if using). Bring to a rolling boil.

Add 3 tablespoons of Creole Cajun seasoning, 1 tablespoon of Old Bay, and hot sauce to taste. Add the sliced onion and lemon wedges. Boil for 15 minutes to infuse flavor.

Carefully add the andouille sausage and potatoes. Return to a simmer and cook for 15-20 minutes until the potatoes are tender when pierced with a fork.

Nestle the crab clusters, shrimp, and corn into the pot. Cook for 5-7 minutes; the shrimp are done when opaque and pink. Add hard-boiled eggs now if using to warm them.

Meanwhile, melt 1 cup of butter in a saucepan over medium heat. Sauté the minced garlic until fragrant (30-60 seconds). Stir in lemon juice, Old Bay, Creole Cajun seasoning, smoked paprika, and chopped parsley. Simmer for 5-7 minutes to marry flavors. Taste and adjust salt/heat.

Use a spider strainer to lift the contents from the pot and dump them onto the lined baking sheet. Discard onion and lemon bits.

Pour the garlic butter evenly over the seafood, sausage, corn, and potatoes. Toss gently to coat. Serve with extra lemon wedges and reserved butter for dipping.