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I have one more appetizer, don't know the name of it. A girl made/assembled it at work years ago. It's super fast and easy unless you cook and chill some shrimp which is another alternative.

Take an 8 oz block of cream cheese and place it in a shallow serving dish.

Drain some good quality canned crab and spread thick on the top of the cr cheese or you can finish with it if you prefer with something to make it prettier like what's for fish? Chef John likes fresh tarragon, maybe a little smoked paprika..

Mix up some shrimp dip, I keep the stuff on hand, horseradish to taste, ketchup, Heinz chili sauce, lemon juice (fresh preferred but Realemon works fine), mix it all together and pour over the top of the crab.

Chill or serve right away.

Serve with Club crackers (the buttery ones that are more bar shaped than saltines - Keebler?), spread with preferably a soft cheese knife on the cracker and enjoy.

I love them. Millers canned crab is supposed to be the best (those who live by the sea will have access to more variety and better). Lobster would work great. I have even used cut up pieces of that artificial crab stuff which is tolerable if you are hungry for it.

You are left with some cream cheese which usually doesn't get all used up but it is fast and easy to make, can have everything on hand. Cr cheese in the box unopened keeps a long time.

How come nobody said some kind of spinach artichoke dip with toasted thin French or ciabatta? slices or did I miss it?

I made some months ago from a recipe I found on Huff Po that used white sauce (bechamel) with cheese melted in it, haven't found the perfect cheese yet. Used one box of spinach squeezed out and 2 boxes frozen artichokes cut up (found at Walmart not usual store). The frozen ones don't have the tang of the canned ones.

Then I got the idea on yt for a chicken salad sandwich, but slice Fr or It bread in about 3/4 inch slices, put on a rack in a 450 oven. Watch carefully; they will go fast when they start to toast. You are looking for just a little browned around the edges maybe the slightest light brown on the rest of the slice. I think you have to turn them over to get them right on both sides.

Then I break my bread in half the long way so that the top is one of the halves and the bottom of the slice the other half and dip that. I love them; the inside stays tender and the outside crispy but not too toasty.

Of course if you slice those small loaves thin and toast they are more like crackers but oh so pretty. Can rub with a little garlic butter with or without some paprika and herbs.