1. Grab a large stock pot and fill with water. Heat on high to bring to a boil. Meanwhile, prep ingredients.
2. Melt butter and set aside. Clean and quarter potatoes. Shuck corn and cut each cob in half. Cut whole head of garlic and whole onion in half, no need to peel.
3. Slice lemons into quarters. Peel and devein shrimp. You can leave the tail on for prettier presentation. Cut sausage into large chunks.
4. When water comes to boil, stir in Old Bay seasoning and add in garlic and onion. Make sure to bring water back to a boil.
5. Once water is boiling again, add salt and potatoes. Cover and boil for 10-15 minutes. Potatoes should be close to tender.
6. Add in corn, bring back to a boil, cover, and cook for 3 minutes.
7. Add in sausage and boil for another 4-6 minutes.
8. Add crab legs to boiling liquid and cook for 2 minutes. Add shrimp and cook for 1-2 minutes, until just opaque and pink.
9. Reserve 1/2 cup of cooking broth (per 4 servings) for serving, if desired. Drain remaining liquid.
10. Shrimp boil can be served on a sheet pan or, if you’d like a more traditional setting, line the table with clean newspaper or butcher paper and scatter the shrimp boil on the table.
11. Drizzle butter over veggies and seafood and toss.
12. Serve with lemon wedges scattered over for everyone to squeeze over their plate and extra broth for drizzling before digging in. Enjoy!