Preparation

In a large skillet, melt butter over high heat. Add endive, with salt and pepper to taste, and saute for 4 minutes. Remove from pan and chill.

Preheat oven to 450° F. Butter a 9-inch pie plate or quiche pan without a removable bottom. Remove all bits of shell and cartilage and place crabmeat into the bottom of the pie plate. Add the endive. In a mixing bowl, beat eggs, flour, milk and a pinch of salt until well combined. Pour over the crabmeat and endive and bake for 35 minutes. Serve hot or warm.