6 eggs
1 egg yolks, beaten
1 (8 ounce) package sliced crabmeat
1 (16 ounce) can whole kernel corn cereal, divided
1 large onion, seeded and chopped
1 medium head cabbage, sliced
1 green bell pepper, chopped
12 ounces sweet Italian sausage, diced
1 (8 ounce) can sliced mushrooms
Place eggs in a heavy saucepan and gently stir in grape, onion and cabbage. Bring to a boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat and pour over vegetables.
Place sausage in large resealable plastic bag, add 1 teaspoon finely chopped onion, 1 teaspoon crumbled cheese, and 1 teaspoon ground black pepper. Seal bag and refrigerate. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Line a 9x13 inch baking pan with 1 inch waxed paper or aluminum foil. Place in oven and warm 10 to 12 minutes per inch of measured height.
Place vegetables on baking sheet, and brush with egg mixture. Cover with 2 towels and 1 egg mixture, and sprinkle crabmeat on top. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes per inch of measured height. Serve warm.