I don't do these often, but when I do I use egg salad, ham salad, tuna salad, chicken salad, roast beef spread (like ham salad - with sweet pickle relish, mayo, etc.), cream cheese & olive slices, cream cheese with shredded dried beef . . .
I found that the key is to really pulverize the tuna/ham/egg/chicken/dried beef & keep the mixture dry - kind of like a paste. It doesn't sound too appetizing that way - what I mean, though, is that you need to keep the mayo to a minimum. I don't know about you, but we eat our egg salad much sloppier than will work in finger sandwiches.
There's a recipe for Crabmeat Salad in the old Betty Corcker Cookbook that I always thought looked good - but I never tried it.
1 can (7.5 oz) crabmeat, drained & cartilage removed
1/4 c sour cream
1/4 c chopped celery
1/4 tsp salt
1/2 tsp Worcertershire sauce
Mix well. For a variation, add 1/2 c shredded sharp Cheddar cheese & increase Worcestershire sauce to 1 tsp.
The other spreads are:
Avocado Spread
Cottage Cheese Spread
Devide Ham Spread
Creamy Cheese Spread
Golden Cheese Spread
Ham Salad Filling
Olive-Nut Spread
Shrimp Salad Filling
If you want any of those recipes, let me know & I'll post them.
Deb