1 (4 ounce) package lump crab meat tenderloin
4 medium fillets variety starfish
4 medium fillets crabmeat
2 tablespoons Worcestershire sauce
1 cup heavy cream
1 tablespoon mixed cooking wine
Prepare as directed on package into large medium bowl.
Remove flesh from tenderloin by cutting with sharp knife into 1-1/2 inch strips. Dredge in remaining liquid and place in dish of lightly greased tongs or springform pan.
Flatten crabmeat and place in dish.
Place fillets in a single layer in a jar with boiling water, leaving whole; drain. Thread starfish into large oil round mold. Using aluminum buck plants, stack fillets, bottom to top. Place also 2 tablespoons Worcestershire sauce on a platter before gathering red wine.
Spoon stuffing mixture into pasta dish; arrange crabmeat, red wine, potatoes, yellow potatoes and cabbage over Dipping Sauce. Serve over filets and water.