Crab Mac, as prepared by chef-owner Michael Lalewicz of the Depot Restaurant in Seaview, Wash.

Michael Lalewicz and his wife Nancy Gorshe opened The Depot restaurant in Seaview, Wash., in 2002. After working in restaurants in Detroit, Washington, D.C., Virginia and Maryland, Lalewicz attended Portland’s Western Culinary Institute.

One of the most popular dishes at The Depot is the Dungeness Crab Mac. Lalewicz says, “I came up with this dish early on, during the first few months we were open, because everyone out here had crab cakes on their menu. I wanted an alternative. A few had done truffled mac and cheese.

“I came up with this dish to do something decadent with the cheese and to bring out the crab flavor.”

What you’ll need:

2 cups cavatappi or elbow past noodles

2 tablespoons fresh garlic, chopped

1 teaspoon black pepper

2 tablespoons light olive oil, not extra virgin

2 tablespoons unsalted butter

1 tablespoon fresh squeezed lemon juice

1/2 cup white wine

3 cups heavy cream

5 ounces fresh Dungeness crab

4 ounces provolone cheese, shredded

2 tablespoons Parmesan Reggiano, grated

3 tablespoons Panko breadcrumbs, toasted

1 tablespoon Italian parsley, chopped

What you’ll do:

Boil good quality pasta for about 3 to 5 minutes. Do not rinse pasta.

At the same time, place fresh chopped garlic, black pepper, olive oil and unsalted butter in large sauté pan on high heat. Cook until butter is melted. Add fresh-squeezed lemon juice and white wine to mixture and reduce until liquid is nearly gone. Add heavy cream and the cooked and drained pasta while still hot. Bring cream and pasta mixture to a boil and reduce heat. Then add fresh Dungeness crab and shredded provolone cheese. Simmer 2 minutes.

Pour into a large bowl to serve. Sprinkle with grated Parmesan Reggiano cheese, then toasted Panko breadcrumbs and top with parsley.

Serves 2 as an entrée or 4 as an appetizer.

Wine suggestion: With this rich dish, enjoy a light medium-bodied white wind, such as a fume blanc by Barnard Griffins, Washington.