Heat oil in a large stockpot set over medium-high heat.
Add the sausage pieces to the hot oil and cook until browned on all sides. Add garlic and cook for 20 seconds.
Stir in the old bay seasoning; then stir in the chicken broth, water, beer, and bay leaves. Add corn and potatoes and bring to a boil.
Reduce heat to a steady simmer and cook, uncovered, for 18 to 20 minutes, or until the potatoes and corn are tender.
Add the crab legs and shrimp; continue to cook for 3 minutes, or until shrimp are cooked through.
Remove from heat and drain, reserving 1 cup of the liquid. Discard bay leaves.
Whisk the melted butter into the 1 cup reserved liquid.
Pour the garlic butter mixture over the seafood.
Spread a couple of newspapers over a table and arrange the seafood boil right on top of the newspapers.
Season with salt and fresh cracked pepper.
Garnish with parsley and serve with lemon wedges and hot sauce.