In a large pot, bring 4-5 quarts of water to a rolling boil over high heat. Stir in Cajun seasoning, minced garlic, bay leaves, lemon slices, and onion.

Add the scrubbed and quartered potatoes and the corn on the cob to the boiling broth. Allow them to cook for approximately 10 minutes, or until the potatoes are fork-tender but still firm.

After the vegetables are cooked, gently introduce the prawns, crab, and mussels into the pot. Cook for an additional 5-7 minutes until the prawns turn opaque and the mussels open up wide.

While your seafood cooks, prepare the spicy butter sauce. In a separate pan over medium heat, melt 1 cup of unsalted butter, and add minced garlic, Cajun seasoning, smoked paprika, and chili flakes.

Once everything is perfectly cooked, carefully drain the seafood and vegetables, then transfer them to a large serving platter or bowl. Pour the rich Cajun butter sauce over the top and toss gently to ensure all the seafood and veggies are well-coated.