Start by cleaning and peeling your jumbo shrimp, cutting the potatoes into quarters, and slicing the corn. Hard-boil your eggs in advance and gather your spices.

In a large pot, combine enough water to cover your ingredients with beer. Add Cajun spices, Old Bay, and minced garlic, and bring to a boil over medium-high heat.

Once boiling, add quartered potatoes and sliced sausage. Cook for 10-15 minutes until potatoes are fork-tender.

Carefully add shrimp, crab clusters, corn, and hard-boiled eggs into the pot. Cook for an additional 5-7 minutes until shrimp are pink and opaque.

In a small saucepan, melt butter over medium-low heat and stir in minced garlic until fragrant, about 2-3 minutes.

Drain the seafood boil while keeping the main ingredients intact and serve on a large platter or lined with newspaper. Drizzle garlic butter sauce over the top.