Canned shellfish dips, a staple of 'fifties and 'sixties gatherings; which still have some mileage:

Leo Dubey's HOT CRAB DIP (imagine, 35+ years ago, from  a chain-letter)

1  8-ounce package cream cheese
2 tablespoons sour cream
6 ½ ounces can crab, chopped
2 tablespoons chopped onion
¼ teaspoon horseradish
¼ teaspoon each --
            salt, pepper, paprika (hot) and parsley flakes
Slivered almonds for topping.

Soften cream cheese. 
Add remaining ingredients.
Sprinkle with slivered almonds and bake at 350ºF.  for  30 minutes.
Serve with crackers for dipping/spreading.

 An alternative -- with a successful track record at parties -- Hilda's CLAM DIP 

 

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