In a large stockpot, fill with about 4-6 quarts of water and add ¼ cup of Cajun seasoning, 2 tablespoons of Old Bay seasoning, and 1 can of beer. Bring to a rolling boil.

Add quartered potatoes and sliced andouille sausage. Cook for 10-15 minutes until the potatoes are fork-tender.

Add corn on the cob and cook for an additional 5 minutes, allowing the corn to absorb flavors.

Gently introduce pre-cooked snow crab clusters and deveined shrimp. Cook for 3-5 minutes until shrimp is pink.

Melt 1 cup of butter in a saucepan, stir in 4 minced garlic cloves and Cajun seasoning. Simmer until fragrant.

Carefully drain the broth and transfer seafood and veggies to a platter. Pour garlic butter sauce over the top.

Serve on a newspaper-covered table for shared, interactive dining experience.