Beat cream cheese in a medium-size bowl until creamy. Stir in the drained crabmeat, chopped sweet red pepper, scallion, grated lemon rind and juice, Worcestershire sauce, liquid hot-pepper sauce, salt and pepper. Cover bowl tightly with a sheet of plastic wrap. Refrigerate at least 30 minutes or up to 1 day.
Spoon spread into a small serving bowl. On a platter or in baskets, arrange an assortment of crackers for spreading.