What makes it Ono Island-style

Seafood

• 1 lb Gulf shrimp, peeled and deveined (medium or large)
• 12–16 oz fresh lump crab meat (pick through for shells)
• 1 tbsp olive oil
• 1 tsp Creole seasoning (plus more to taste)
• 1 tsp lemon zest + 1 tbsp lemon juice

Casserole base

• 4 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 1 small green bell pepper, finely diced
• 2 celery ribs, finely diced
• 3 garlic cloves, minced
• 3 tbsp flour
• 1 1/2 cups seafood stock (or chicken stock)
• 3/4 cup heavy cream (or half-and-half)
• 4 oz cream cheese, softened
• 1 tsp Dijon mustard
• 1 tsp hot sauce (optional, to taste)
• 1/2 tsp paprika
• Pinch of cayenne (optional)
• Salt and black pepper, to taste
• 1/2 cup chopped green onions
• 1/4 cup chopped parsley

Mix-ins + topping

• 1 1/2 cups cooked rice (white, jasmine, or dirty rice), or cooked short pasta
• 1 1/2 cups shredded sharp cheddar
• 3/4 cup crushed buttery crackers (Ritz-style)
• 2 tbsp melted butter
• Optional: 2 tbsp grated Parmesan

1) Preheat + prep

• Preheat oven to 375°F.
• Butter a 9x13 casserole dish (or a deep 10–12 inch baking dish).
• Have your crab picked clean and ready so you can fold it in gently at the end.

2) Quick sauté the shrimp

• In a skillet, warm olive oil over medium-high heat.
• Toss shrimp with 1 tsp Creole seasoning and cook 60–90 seconds per side, just until pink.
• Off heat, toss shrimp with lemon zest + lemon juice. Set aside.

3) Build the creamy Gulf base

• In the same skillet, melt butter over medium heat.
• Add onion, bell pepper, and celery. Cook 6–8 minutes until soft.
• Add garlic for 30 seconds.
• Sprinkle flour over the veggies and stir 1 minute.
• Slowly whisk in stock, then add cream.
• Stir in cream cheese, Dijon, paprika, hot sauce (if using), and a pinch of cayenne (optional). Season with salt and pepper.
• Simmer 2–3 minutes until silky and slightly thick.

4) Combine

• Fold in cooked rice (or pasta) and cheddar.
• Gently fold in sautéed shrimp, green onions, and parsley.
• Last: fold in crab meat carefully so it stays in nice pieces.

5) Top + bake

• Spoon mixture into the casserole dish.
• Mix crushed crackers with melted butter (and Parmesan, if using) and sprinkle evenly on top.
• Bake 18–22 minutes until bubbling at the edges.
• Broil 1–2 minutes at the end for extra golden crunch (watch closely).
• Rest 8–10 minutes before serving.

• Make it extra “Gulf”: add a handful of sautéed corn kernels or chopped roasted red peppers.
• Cleaner heat: use Aleppo pepper or smoked paprika instead of more cayenne.
• Make-ahead: assemble everything (without topping), refrigerate up to 24 hours, then add topping and bake.
• Serve it right: a simple green salad with lemon vinaigrette balances the richness.

• Spoon into shallow bowls with extra parsley and a few lemon wedges.
• Pair with crusty bread or a skillet of cornbread.
• If you’re hosting, this is a perfect “people food” dish that stays warm and generous.