For the Boil:

• 8 quarts water
• 1/2 cup Classic Crab 
• 1/4 cup Italian Sea Salt 
• 6 California Bay Leaf 
• 1/4 cup whole Black Tellicherry Peppercorn 
• 1 large yellow peeled onion, cut in half
• 1 head of skin on garlic, cut in half
• 4lb Yukon potatoes
• 5 ears of corn, cut into thirds
• 2 pounds Andouille sausage links
• 2 pounds clams
• 4 pounds raw shell on, easy peel gulf shrimp
• 2 pounds mussels
• Crab legs of your choice 

For the Cajun Butter:

• 1 cup unsalted butter
• 1 teaspoon salt
• 1-1/2 teaspoons Cajun Black, ground

For the Tarheel BBQ Butter:

• 1/2 cup unsalted butter
• 1 teaspoon salt
• 1 tablespoon Louisiana hot sauce
• 2 tablespoons Tarheel BBQ Rub
  

For the Garlic Butter:

• 1/2 cup unsalted butter
• 1-1/2 teaspoons Garlic Salt 

For the Boil:Bring water to a boil and add Classic Crab, sea salt, bay leaves, black pepper, onion and garlic. Let it simmer for 5 minutes.

Add the whole potatoes. Bring boil down to a medium to cook evenly and cook for 10 minutes.

Add corn and Andouille, then cook for another 10 minutes. 

Add clams and cook for another 5 minutes. When potatoes are fork tender add the shrimp, mussels and crab legs. 

Cook for 10 minutes or until the shrimp is bright pink and mussels are all open. 

Strain the broth and toss the boiled items in half of the Cajun butter. Gently lay out seafood boil on parchment lined table. Eat hot and use the seasoned butters as dipping sauces. 

For the Seasoned Butters:

Melt butter in a small sauce pot. When butter gets hot but without browning stir in the seasoning. Let the seasoned butters sit for a couple hours and infuse before enjoying.

Notes:

Be sure to discard any mussels or clams that do not open.