In a large stockpot, bring water or beer to a rolling boil. Stir in Cajun seasoning, garlic, and bay leaves. Simmer for about 5 minutes.

Add halved baby potatoes to the boiling broth. Cook for 10-15 minutes until fork-tender.

Introduce chopped andouille sausage. Stir gently and let it simmer for 5 minutes.

Carefully add corn on the cob and hard-boiled eggs. Cook for another 10 minutes.

Gently add deveined jumbo shrimp and pre-cooked snow crab clusters. Cook for 3-5 minutes until shrimp turn pink.

In a small saucepan, melt butter over low heat. Add minced garlic and Cajun seasoning, sautéing until fragrant.

Pour the contents onto a large platter and drizzle with garlic butter sauce. Serve immediately.