Rinse crawfish thoroughly under cool running water until water runs clear; discard any dead or broken ones. Rinse whole shrimp and, if desired, remove vein but keep heads on. Rinse blue crabs and remove any debris; split large crabs in half if needed.

Bring seasoned water to a boil

In a large stockpot, bring 4 quarts of water to a rolling boil. Add 2 tbsp sea salt, 3 tbsp Cajun/seafood boil seasoning, 2 bay leaves, crushed garlic cloves, 1 tbsp hot sauce (if using) and the halved lemon (squeeze halves into the pot, then add the rinds). Stir and allow the pot to return to a full boil so flavors bloom for 3–5 minutes.

Cook potatoes and corn first

Add the 2 small potatoes to the boiling seasoned water. Cook for 10 minutes, then add the corn pieces and continue boiling for another 8–10 minutes, until potatoes are almost tender when pierced with a fork and corn is bright and tender.

Add crabs

Add the 3 blue crabs to the pot and boil for 6–8 minutes. The crab shells should turn bright orange/red and meat should be opaque when done.

Finish with shrimp and crawfish

Add the 1/2 lb whole shrimp and 1/2 lb crawfish to the pot. Boil everything together for 3–5 minutes until shrimp are pink and opaque and crawfish shells turn bright red. Do not overcook — shrimp cook quickly.

Rest and drain

Turn off the heat and let the seafood sit in the hot seasoned water for 3–4 minutes to absorb flavors (optional for stronger seasoning). Using a large slotted spoon or strainer, transfer seafood, corn, and potatoes to a large tray or bowl to drain. Discard lemon rinds and bay leaves from the pot.

Finish & Serve

Arrange the cooked seafood, corn and potatoes on a large platter or a newspaper-lined table for a casual boil experience.

Drizzle the melted butter over the seafood and vegetables (2 tbsp), sprinkle chopped fresh parsley (1 tsp) and 1/4 tsp freshly ground black pepper evenly. Serve extra melted butter, lemon wedges and hot sauce on the side.

Suggested serving: Provide small forks or picks for crab, napkins, and a bowl for shells. Serves immediately while hot.