Melt cream cheese and 6 tablespoons butter in microwave; set aside.
Saute shrimp, green onions, bell pepper, and celery in remaining 2 tablespoons butter, app. 5 minutes or until just soft.
In a large bowl, combine soup, mushrooms, hot sauce, garlic salt, Worchestershire, and cayenne. Add the cream cheese mixture and the sauteed shrimp mixture; stir to combine.
Sprinkle crab meat with lemon juice; carefully stir into shrimp mixture. Stir in cooked rice.
Spoon into a greased, 3 quart rectangular casserole dish. Top with cheese, then sprinkle with cracker crumbs and paprika.