Place crabs in the freezer for 10-15 minutes to make them easier to handle while cleaning shrimp, mussels, and squid under cold water.

Fill a large pot with 6 cups of water and bring to a rapid boil over high heat.

Add baby potatoes to boiling water and cook for about 5 minutes until slightly softened.

Carefully add sweet corn, crabs, mussels, shrimp, and reserved lemon wedges to the pot, cover tightly, and cook for an additional 3 minutes.

Check potatoes for softness using a toothpick. If they slide through easily, they are done.

Remove all ingredients from broth and keep warm.

In a separate pan, melt together butter and vegetable oil over medium heat. Add minced garlic and sauté until fragrant, careful not to brown.

Stir in Cajun seasoning, lemon juice, and sugar to the garlic mixture. Add squid rings and cook for 1 minute before mixing in cooked seafood, corn, and potatoes.

Combine everything and let heat through for another minute, making sure it’s warm and well-coated.