Ingredients:
2 tablespoons unsalted butter
3 Belgian endive, cleaned and minced
salt
freshly ground white pepper
1 cup fresh crabmeat
3 large eggs
3/4 cup all-purpose flour
2 cups milk
1 dash hot sauce
Directions:
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 450F 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.
Servings: 4-6
Time preparation: 15 min.
Time total: 50 min.