Prepare the boiling liquid

• Fill a large pot with water.
• Add the onion, lemon slices and concentrated shrimp bouillon.
• Bring to a boil.

Boil the corn and potatoes

• Add the crab boil bag and the frozen corn.
• Cook for 10 minutes, then add the baby potatoes.
• Cook until the potatoes are fork tender, then remove the corn and potatoes from the pot and reserve the broth.

Cook the sausage

• Cook the sausage in a pan over medium heat.
• Remove it from the pan and set it aside with the corn and potatoes.

Make the seasoned butter sauce

• Melt the butter in the same pan over medium heat and skim off the foam.
• Add the Cajun seasoning, cumin, cayenne, lemon pepper, paprika, garlic powder, onion powder, Old Bay and brown sugar, then mix and bring to a simmer.
• Add the minced garlic, stir, then pour in the reserved broth.

Cook the shrimp

• Add the shrimp to the sauce.
• Cook just until the shrimp are done, they become tough and rubbery if overcooked.

Cook the crab legs

• Add the crab legs to the pot of boiling broth.
• Cook until heated through.

Assemble and serve

• Place the crab legs at the bottom of the aluminum pan.
• Add the corn, potatoes and sausage on top.
• Top everything with the shrimp and butter sauce and serve hot.