Chopped chicken liver......
Hummos...and bring some home made pita chips and plan on others bringing the crudites. Add some jarred red peppers...and/or sun dried tomatoes for variety. I think I am going to add a few Kalamata olives, near the end of the blend....so they are sort of chopped rather than blended smooth.
Sugar snap peas, partially opened and piped with some seasoned cream cheese.
Cucumber sandwiches....don't laugh!! Spread party rye with cream cheese thinned with a touch of mayo or lemon juice....add a slice of cucumber and a sprinkle of dried dill.
And there is always the chafing dish full of tiny meatballs in a highly seasoned bechamel....or bitty hot dogs if there will be a few kids present.
Tiny cream puffs stuffed with "something" salad....highly seasoned ham salad, minced roast beef,w ell seasoned...or crab salad but you have that covered.

Bacon wrapped cheese straws at room temperature. I know you are doing crab already, but a hot dip is always my favorite.

One thing I like to do is thread cherry tomatoes, sliced cucumbers, feta, kalamata olives onto skewers, and drizzle with a simple vinaigrette. You'll find a few variations of 'Greek Salad Skewers' online (We just call them 'salad on a stick'). You could put them upright in a glass, or on a platter.

But they're easy to prepare, healthy, but not 'Goodbye, Social Life,' healthy, and portable.

Sol

Layered Mediterranean Dip, if you have the time. It isn't very sophisticated, but it is usually well-received.

1st layer - hummus

2nd layer - pesto

Remaining layers: chopped cucumber (I prefer it peeled and seeded), sliced Kalamata olives (I usually quarter, pole to pole), finely chopped red onion, crumbled feta, roasted tomatoes (if I'm too rushed to roast them myself, I buy them from the olive bar at the grocery), sliced banana peppers (optional. I omit)

Serve with pita chips.

Prosciutto wrapped asparagus.

Thanks, all! A lot of these ideas are overlapping with some thoughts I had. Good point about the porky stuff - I don't know what the meal will be. I'd be surprised if there's no lamb (bunch of Greeks involved) but I don't know what else. I'm also thinking of at least one vegetarian who never seems to get anything to eat, so I think that's the direction I'll head.

Oly - There's a small amount of avocado in that beautiful dip, do I have to worry about it browning if I make it today? Or would I be better to hold off until tomorrow?

Sorry, I just saw this and am sure you've made your decision. If you could I would wait...it's beautiful when freshly made but the color dulls overnight. Not only the avocado, but I find that edamame seems to bleach a bit when exposed to lemon juice, after a few hours. But you can definitely steam the edamame ahead, just don't mix it all up too far ahead. It still tastes good, however, it won't be as vibrant. It's very quick to make with a food processor, though.

Deviled quail eggs sound amazing. Lucky guests.

I made two humus. One with edamame and green lentils and one with fresh tumeric, tomato powder, and red lentils...both have garbanzos.

Deviled eggs, two types, and salmon like above using persian cukes that do no need peeling. Baby mozzarella wrapped in basil and prosciutto between two cherry tom halves. (some without the meat) for the veg-heads)

Avocado slices in the pea-shoot salad.

Would it help to put the pit in the dip for travel or if made ahead? I do that when i make lunches the night before using left-over guacamole...usually with extra lemon and olive oil on top helps and in a small tight container with all the air out...

Sleevendog, the avocado pit works for guacamole, but I think the issue is really more the lemon juice and the edamame and how it bleaches out the color a bit. Goes from that bright wonderful green to something less bright. I recently made a salad with red quinoa, farro and fresh garbanzo beans a friend found for me at a farmer's market in Seattle. The next week, with no source for fresh garbanzos, I made it with edamame. I used lots of lemon juice and on day 2 of both salads the green color had faded to look much less appetizing.

I just want to thank everyone again. In the end Easter Sunday was so rushed that I only made a fraction of what I planned, and even with that I arrived so late that dinner had started and none of my apps were eaten. :(

Bless your heart! At least now you've got some great ideas for next time.

I've never had luck putting the avocado pit in the guacamole. I always thought it was the exposure to air that browned the avocado and the addition of lemon juice just slowed down that process, but putting the pit in the bowl does add a certain panache. :O)

yikes, FOAS!

Oh, I hate it when that happens, Foas. Hopefully, you're enjoying the fruits of your labor for the rest of the week.

Well there's only so many deviled eggs one can eat, even if they're tiny, and if I eat any more hummus I'll turn into a garlicky chickpea! But the edamame are still in the freezer and I'm really curious about that one, so I'll try making that before the avocado gets too old. :)

Hugs to you FOAS........not your fault you have that XY mix

Chop up those deviled eggs and turn them into egg salad!

FOAs, sorry about that hectic day, although I'm sure kids and the Easter bunny had nothing to do with that schedule. (grin)

As for the deviled eggs, well, I think there can never be too many, and my girls fight over who takes home the rest, if any are left over. That's if they beat my mother to them, so I always have to make extra.

That green edamame dip does looks good!

Annie