For the Boil:
Bring water to a boil and add Elliott Bay Seasoning, sea salt, bay leaves, black pepper, onion and garlic. Let it simmer for 5 minutes.
Add the whole potatoes. Bring boil down to a medium to cook evenly and cook for 10 minutes.
Add corn and Andouille, then cook for another 10 minutes.
Add clams and cook for another 5 minutes. When potatoes are fork tender add the shrimp, mussels and crab legs.
Cook for 10 minutes or until the shrimp is bright pink and mussels are all open.
Strain the broth and toss the boiled items in half of the Cajun butter. Gently lay out seafood boil on parchment lined table. Eat hot and use the seasoned butters as dipping sauces.
For the Seasoned Butters:
Melt butter in a small sauce pot. When butter gets hot but without browning stir in the seasoning. Let the seasoned butters sit for a couple hours to become more flavorful before enjoying.
Notes:
Be sure to discard any mussels or clams that do not open.