1. Cut the crab into pieces with a fork, wash the shrimps and drain them.
  2. Heat the oil and gently fry the pieces of crab and shrimps.
  3. Stir the eggs loose with the milk and add some salt and pepper.
  4. Stir the washed and chopped celery through the egg.
  5. Add the egg mixture to the shrimps and crab and heat the mixture while stirring until almost all the liquid has solidified.
  6. In a closed pan, first cook one side until golden brown, turn the omelette and fry the other side golden brown as well.


  1. Bring the stock, ketchup, pepper, salt, sugar and vinegar to the boil.
  2. Bind the liquid with the potato flour mixed with water.
  3. Stir the drained peas through the sauce.
  4. Pour part of the sauce over the omelette and add the rest separately.