Preheat oven to 350F. Melt butter in large skillet over medium-high heat. Add onion and peppers and sauté until tender (5-7 minutes).
Add garlic, and sauté 1 minute.
Add lemon juice and salt and sauté for 5 minutes.
Add shrimp and sauté until shrimp turn pink (about 1-2 minutes per side).
Stir in soup, wine, soy sauce, and cayenne pepper.
Add rice, tomatoes, and crab and mix until blended.
Pour into a lightly greased 11x7-inch baking dish. Sprinkle evenly with Parmesan cheese.
Bake at 350F until casserole is bubbly and cheese is lightly browned (15-20 minutes)
Garnish with lemons and parsley and serve.