1. Preheat oven to 350°F.
2. Break cooked crab cakes into small pieces and mix with mayonnaise, cream cheese, Pepper Jack, caper, hot sauce and juice from half a lemon.
3. Pour mixture into lightly sprayed 8x8-inch baking dish and arrange shrimp on the top. Sprinkle Parmesan cheese and sun dried tomatoes over the dip and bake for 18-20 minutes.
4. Squeeze remaining lemon juice over baked dip and sprinkle with green onions.