Remove any shell or cartilage from crabmeat. In a medium bowl, blend cream cheese and cream. Add lime juice, Worcestershire, garlic, Tabasco, dill, salt and pepper. Gently fold in crabmeat, being careful not to break the meat apart.
Chill thoroughly. Place in a serving bowl and sprinkle lightly with paprika. Serve with assorted vegetables.
Contributed by Joyce Taylor MM2