An East Coast classic gets a Mexico-inspired twist with a peppy mixture of chipotle, jalapeños, and lime.
Combine first 4 ingredients and 2 gallons water in a large stockpot over high heat; bring to a boil. Reduce heat to low, and simmer 30 minutes.
Add chorizo, potatoes, and onions to pot. Increase heat to medium-low. Simmer 17 minutes. Add corn; simmer 5 minutes. Add crab and shrimp to pot; simmer 3 minutes. Add jalapeños; simmer 2 minutes or until shrimp is cooked.
Drain mixture in a large colander in batches or remove everything with a large slotted spoon onto a large sheet pan. Discard bay leaves. Crack crab claws on each knuckle with a mallet or the back of a heavy knife to expose flesh. Squeeze half of lime wedges over the whole pile. Serve with remaining lime wedges and plenty of napkins.