Ingredients

• 3 tablespoons of fresh salad burnet, chopped
• 8 oz. crab meat, cleaned and chopped
• 4 oz. raw tomato, chopped
• 1 shallot, finely chopped
• 1 tbsp. lemon juice
• 1 tbsp. soy sauce
• 6 oz. cream cheese
• Salt and pepper to taste

Instructions

1. In a mixing bowl, combine the salad burnet, lemon juice, soy sauce, cream cheese, salt, and pepper, and mix until combined.
2. In another bowl, combine the crab meat with the tomatoes and shallot.
3. Fold the crab mixture into the cream cheese mixture and mix until just combined.
4. Place in the refrigerator and chill for about two hours.
5. Serve as a dip or as a spread for sandwiches.

Growing Salad Burnet in a Pot

• Salad Burnet can be grown year round in our area, but protect it from a hard freeze.
• Choose a pot that will provide excellent drainage and that you can easily move.
• Put broken ceramic shards in the pot’s bottom to keep the draining hole clear.
• Place the pot where there is plenty of sunlight and ready access to water.
  • When to water? A reliable old-fashioned way to check for potting soil that is too dry or too wet: Sharpen a classic Number 2 Pencil and push it down as far as possible into the pot. If any bits of soil cling to the pencil when you pull it out of the pot, Do Not Water! There’s moisture down there! Thanks to our old friend Seth!!!
• Use an excellent growing medium such as Arbor Gate Organic Soil Complete and fertilize periodically with Arbor Gate Organic Food Complete.
• Cut well-developed leaves often for cooking and to promote continual growth.