Thaw snow crab legs in a large roasting pan with salted, lemon, and garlic water overnight in the refrigerator.

Thaw shrimp and scallops in a bowl with salted, lemon, and garlic water.

Thaw crawfish using the same method as shrimp and scallops.

Drain crab legs and pat dry; brush generously with crab butter (recipe provided) and refrigerate for about 4 hours.

Rinse and drain shrimp and scallops; sprinkle with Tony Chachere seasoning and mix well; refrigerate.

Prepare crawfish by sprinkling with Slap Ya Mama seasoning.

Preheat grill to 350 degrees F (medium to medium-high heat) with 3/4 direct heat and 1/4 indirect heat.

Prepare two 8-inch foil pans: one for shrimp and scallops, and one for crawfish; add softened butter, lemon juice, and minced garlic to each.

Add rosemary and Tony Chachere seasoning to the shrimp and scallop pan; add shrimp and scallops.

Add Slap Ya Mama seasoning to the crawfish pan; add crawfish.

Place uncovered foil pans on the grill directly over coals; close the lid and cook for 4-5 minutes until butter is bubbling.

Gently stir pans and tightly cover/seal with foil; move to indirect heat or a preheated oven at 300 degrees F if the grill is too small.

Grill crab legs 3 clusters at a time for 2-3 minutes per side, basting with crab butter while grilling; place cooked clusters in a serving dish and brush with crab butter.

Remove cooked shrimp/scallops and crawfish from foil pans; transfer to serving bowls.

Serve immediately and enjoy!