Ingredients:

• 2 lbs of snow crab legs, frozen
• 1 lb of large shrimp, deveined and shell off, frozen
• 4 ears of corn, each cut into 3 halves, frozen (12 pieces total)
• 1 1/2 lbs of small red potatoes, quartered
• 1 lb of andouille sausage, sliced into 1/2 inch coins
• 8 whole garlic cloves, peeled
• 2 lemons, one for juice and one for garnish, each cut into halves
• 1/2 cup of Uncle Dibbz Straight Drop Seafood Boil seasoning
• 1 stick (1/2 cup) of unsalted butter, cold, cut into pieces
• 2 tbsp of Uncle Dibbz Delta Dust seasoning
• 2 tbsp chopped parsley
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce
• 2 large onions, peeled and quartered
• 4 bay leaves

Instructions:

1. In a large 16-quart stockpot, bring approximately 4 gallons of water to a rolling boil over high heat.
2. Add the juice of one lemon, including the juiced halves, ensuring seeds are removed.
3. Add the quartered onions and bay leaves.
4. Stir in 1/2 cup of Uncle Dibbz Straight Drop Seafood Boil seasoning and return to a boil.
5. Add the quartered potatoes to the pot and cook for about 10 minutes.
6. Add the andouille sausage slices to the pot and let them cook for an additional 5 minutes.
7. Add the frozen corn halves, frozen snow crab legs, and frozen shrimp together into the pot. Turn off the heat completely and cover the pot. Allow everything to sit in the hot water, letting the residual heat cook the seafood and corn for 15 minutes.
8. While the seafood and vegetables are sitting, prepare the Big Back Butter. In a medium saucepan, bring 1/2 cup of water to a boil over high heat. Reduce the heat to low and gradually whisk in the cold butter pieces, ensuring the mixture emulsifies and thickens without boiling. Stir in 2 tbsp of Uncle Dibbz Delta Dust seasoning. Once the sauce is smooth and emulsified, cut the heat and stir in the chopped parsley, Worcestershire sauce, and hot sauce.
9. After the 15 minutes are up, uncover the pot, stir gently to mix all the ingredients.
10. Drain the seafood boil and remove the bay leaves, onion, and lemon halves.
11. Arrange the seafood, sausage, and vegetables on a large serving platter.
12. Drizzle the Big Back Butter over the entire platter.
13. Garnish with lemon wedges for additional flavor.