In an extra large stockpot or Dutch oven over medium-high heat, combine the water and beer (if using). Bring to a boil, then season with Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Add the sliced onion and lemon wedges; stir well and boil for 15 minutes.

Carefully add the andouille sausage rounds and baby potatoes. Stir to combine, then cook for 15-20 minutes until the potatoes are just fork-tender.

Gently add the snow crab clusters, shrimp, and corn on the cob into the pot. Stir and boil for an additional 5-7 minutes or until shrimp are pink and cooked through.

In a small saucepan over medium heat, combine butter, garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce. Stir frequently until the butter melts and the sauce is well blended, about 5-7 minutes. Remove from heat.

Line a large baking sheet with foil, parchment paper, or newspaper. Remove the seafood boil contents from the pot and place onto the prepared sheet, adding hard boiled eggs if using. Discard onion and lemon pieces. If desired, thin the garlic butter sauce with some seafood boil broth. Pour the sauce over the ingredients and toss thoroughly.

Serve immediately with lemon wedges.