Step 1: In a very large stockpot (at least 16-quart), combine the water, lemon halves, bay leaves, 1/2 cup seafood boil seasoning, and hot sauce (if using). Bring to a rolling boil over high heat, then reduce heat slightly and simmer for 15-20 minutes to develop the flavor.
Step 2: Add the halved red potatoes to the simmering broth. Cook for 10-15 minutes, or until they are slightly tender but still firm.
Step 3: Add the sliced smoked sausage to the pot with the potatoes. Continue to cook for another 5-7 minutes.
Step 4: Next, add the crab legs to the pot. Cook for 5-8 minutes, depending on whether they were pre-cooked or raw.
Step 5: Add the corn on the cob pieces to the pot. Cook for 4-6 minutes, or until tender and bright yellow.
Step 6: Finally, add the shrimp, mussels, and clams to the pot. Cook for just 2-3 minutes, or until the shrimp turn pink and opaque and the mussel and clam shells have opened. Discard any mussels or clams that do not open.
Step 7: While the seafood is cooking, prepare the butter sauce. In a separate saucepan, melt the 1 cup of unsalted butter over medium-low heat. Add the minced garlic and 1-2 tablespoons of extra seafood boil seasoning. Stir well and keep warm.
Step 8: Carefully drain the contents of the stockpot. You can use a large colander or carefully remove items with a slotted spoon. For a traditional experience, transfer all the drained seafood, potatoes, corn, and sausage directly onto a large table lined with newspaper or butcher paper.
Step 9: Drizzle the warm, seasoned butter generously over all the seafood and vegetables. Toss gently to coat everything evenly. Garnish with fresh chopped parsley and serve immediately with extra lemon wedges. Enjoy your seafood boil recipe feast!