Bring a large stockpot (at least 12 quart) of water (6 quarts), 4 ½ cans of beer to a simmer.
Add the Zatarain’s crab boil bag, and open the Louisiana crab boil bag and empty the contents into the pot.
Add ¼ cup of Old Bay seasoning.
Add the bay leaves, garlic, potatoes, sausage and half of the lemons and limes.
*Season Check Time- Is the broth smoky, salty and spicy? If not add a little more Old Bay.
Simmer for 15 minutes until the potatoes are almost soft.
Now add the corn, cooking for 10 minutes.
We clear the table off and put either newspaper or brown contractor’s paper down, have the crab claw crackers ready, paper towels and small bowls for dipping.
Add the shrimp, allowing them to turn pink before turning the stove off. Add your cooked crabs and allow to sit in the liquid for 10-15 minutes.
Strain the liquid out of the pot, but keep ½ cup aside for the dipping sauce. You can either put everything on a platter or just spread it out on the table.
Melt the stick of butter, Old Bay seasoning to taste, a few dashes of hot sauce, the juice from the other lemons and limes you put aside and the reserved liquid from the pot. Whisk together and pour into the condiment bowls and serve.