Start by washing your potatoes and halving them — they’ll soak up that buttery, garlicky goodness later. Cut your corn into thirds and set everything aside. If you’re adding carrots or onions, get those ready too. Nothing fancy, just good vibes and organized chaos.

Fill a big pot (I mean BIG, like one that could feed your whole friend squad) about halfway with water. Toss in a couple tablespoons of salt and a tablespoon of Old Bay. Bring it to a rolling boil — we want bubbles, babes. Once it’s bubbling like your excitement, add the potatoes. Let them cook for about 10 minutes, because potatoes need a little head start before the seafood shows up.

Add the corn (and optional carrots or onions) to the pot. Let it all mingle for 5 more minutes. Meanwhile, melt your butter in a small saucepan, toss in minced garlic, paprika, and a pinch of red pepper flakes. Smells amazing already, right? Keep it warm until the seafood is ready.

Now toss in the shrimp and crab legs. Shrimp cook fast, babes — like 3–5 minutes, tops. Crab legs? They just need to warm up since most are pre-cooked. Give everything a gentle stir to make sure they all bathe in the spicy, buttery water.

Drain everything in a big colander or, if you’re extra, lay it all out on a newspaper-covered table (messy eating = max fun). Pour your garlicky, buttery sauce all over like a chef who doesn’t give a single care. Sprinkle fresh parsley and squeeze those lemon wedges like your life depends on it.

This is the moment, babes. Grab some crab legs, crack ‘em with your hands or a crab cracker. Peel the shrimp and dunk it in that buttery goodness. Bite into a corn piece that tastes like candy. And potatoes? Babe, they’re soaking up everything like little sponges of joy.