Drain all the liquid from the crab meat. (You can also use leftover crab, fake crab, lobster or even leftover cold salmon or trout.)
Mix in the cucumber, cucumber dressing, and mayonaisse. Add avocado and remaining lime jiuce. Add cream cheese, dill, salt and pepper. Mix together. Chill in fridge for at least 30 minutes to one hour before serving. Awesome on melba toast, but also pretty served in romaine hearts with slices of limes or lemons and avocado.