Preheat your oven to 375°F. Lightly butter a 9x13-inch baking dish.

In a large skillet over medium heat, melt the butter. Add the onion, celery, and red bell pepper. Sauté for 5-6 minutes until softened.

Stir in the minced garlic and cook for about 30 seconds until fragrant. Remove from heat and let cool slightly.

In a large bowl, beat the softened cream cheese until smooth. Whisk in the mayonnaise, beaten eggs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, Meyer lemon juice, salt, and pepper until well combined.

Fold in the cooled vegetable mixture, half of the crushed saltines, and half of the shredded cheddar cheese.

Gently fold in the crab meat and chopped shrimp, taking care not to break up the crab too much.

Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining crushed saltines and cheddar cheese over the top. Dust with a little extra Old Bay seasoning.

Bake uncovered for 30-35 minutes, until the top is golden brown and the center is set but still slightly jiggly.

Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley and serve warm with lemon wedges.