Rinse and remove cartilage from crabmeat. Refrigerate until serving.
Combine cream cheese, salt, curry powder, onion, pepper, lemon juice, Worcestershire sauce and sour cream in mixing bowl at low speed with mixer until well blended.
Spread mixture in a shallow dish, refrigerate at least 1 hour. Just before serving, pour cocktail sauce, over cream cheese mixture and top with crabmeat.
Serve with crackers.