Make the butter base

• Melt the unsalted butter in a large pot over medium heat.
• Add the paprika, garlic powder, onion powder, lemon pepper, Cajun seasoning, Old Bay, dried parsley, brown sugar and crushed red pepper if using.
• Stir in the minced garlic and cook for 1 to 2 minutes.

Add lemon juice and stock, simmer

• Pour in the lemon juice and chicken stock.
• Simmer to bring everything together.

Whisk the dipping sauce

• Whisk the ketchup, mayonnaise, fresh lemon juice, Worcestershire sauce and Cajun seasoning until smooth.
• Adjust the seasoning and chill until ready to serve.

Bake the onions and potatoes covered

• Place the frozen pearl onions and baby potatoes in a large foil pan.
• Pour the butter sauce over the top and cover tightly with foil.
• Bake at 200 °C (400 °F).

Bake uncovered

• Remove the foil and continue baking at 200 °C (400 °F) until the potatoes are tender.

Boil and peel the quail eggs

• Boil the quail eggs in water with rice wine vinegar for 3 minutes.
• Transfer to ice water and let sit for a minute, then peel.

Add eggs, wontons and sausages

• Add the quail eggs, frozen wontons and mini sausages to the pan.
• Increase the heat to 220 °C (425 °F) and bake.

Warm the crab claws and serve

• Add the mini crab claws and bake just until heated through.
• Serve immediately with the dipping sauce.