• In a large pot, combine Water and Zatarain's seafood boil seasoning bag. Bring it to a boil, and then boil the ingredients in batches.
• Add the frozen corn and let it boil for about 10 minutes or until it is tender (do not overcook; if using fresh corn, bring Water to a strong boil and cook for 4 to 5 minutes). Remove the corn and set aside.
• Add the crab to the pot and boil (this will depend on your crab; mine was previously frozen; cook for 15 minutes). Once done, remove and set aside with the corn.
• Add the shrimp to the pot and boil for 2-3 minutes. Remove and set aside.
• Turn the heat off once you have finished boiling all the seafood and corn.
• Remove the casing on the impossible sausages. Spray olive oil in a skillet, and brown the sausages for 10 minutes (flipping through all sides). Remove and set aside; let it cool before cutting.

Garlic Butter Sauce

• In the same heated large skillet, add butter and let that melt. Saute mushroom and cook for about 2-3 minutes. Then add garlic and onion and saute until aromatic. Squeeze the lemon juice in the skillet, and add the whole lemon.
• Add all the seasoning in and mix. Slowly add the broth (start with 1/2 cup) and bring to a slight boil. Please give it a taste and adjust it to your liking.
• Add the sliced sausages and let them soak in the sauce. Add more vegetable broth at this time if it's too salty or needs more liquid. Let this cook for 2-3 minutes, and remove from heat.
• Set some sauce aside for dipping, then pour the sauce over the boiled seafood (corn, shrimp, and crab).