In a 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. Boil for 15 minutes.

Add the andouille sausage rounds and baby potatoes into the pot. Stir to combine, then continue cooking for 15-20 minutes until the potatoes are fork-tender.

Gently add the snow crab clusters, shrimp, and corn into the pot ensuring everything is submerged. Stir carefully and boil for 5-7 minutes 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 to taste. Stir frequently and simmer until the butter melts and the sauce is well blended, about 5-7 minutes. Remove from heat.

Line a large baking sheet with foil or parchment paper. Remove the seafood 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 it over the ingredients, and toss to coat.

Serve immediately with lemon wedges. Guests can dig in directly from the baking sheet or portions can be plated individually.