dish it out.

My husband, Holden, and I divide our time between Jackson and Oxford. When we are in Oxford, we eat often at 208 South Lamar. Their crab cakes are our favorite dish. Would love to have their recipe.

Jessica Clarke Jackson

208 CRAB CAKES

1 pound crab claw meat 1 pound jumbo lump crabmeat 1 cup mayonnaise 1 teaspoon dry English mustard 1 tablespoon dried basil 1 teaspoon Old Bay seasoning 1 cup crushed saltine crackers 1 tablespoon Tabasco sauce 2 cups panko (Japanese bread crumbs)

Mix all ingredients in mixing bowl softly so as not to break up lump crabmeat. When mixed, take 3-ounce scoop and roll in separate bowl of panko; form cake. Saute on both sides for 2 minutes, then bake at 450 degrees for S minutes. Use fruit chutney or butter sauce as garnish.

Located in the previous home of legendary Smitty's, a beloved restaurant that featured Southern home cooking, 208 South Lamar is directly behind Square Books. Owner Russell French, an Ole Miss graduate from South Carolina, offers a menu strong on low country listings like shrimp and grits and Charleston she-crab soup. Other menu items include several with an Asian flair: miso- and sake-glazed seared sea bass and shrimp and crabmeat wontons. A standout among desserts is sweet potato creme brulee. "Small plates " as well as "large plates" of entrees are available.

The chrome, black, and green interior of the city-style bistro adds simple but sophisticated appeal. 208 South Lamar serves dinner Monday through Saturday from 5-10 p.m. The address is, of course, 208 South Lamar in Oxford; telephone [phone].

I have enjoyed every meal I have had at Tigre's in Pass Christian. My favorite dish is the Thai Shrimp and Mushroom Pasta. Is there any chance of getting this recipe for "Dish it Out?"

Charlotte Watkins Jackson

THAI SHRIMP AND MUSHROOM PASTA

1 red onion, minced 2 cups sliced Shitake mushrooms (only Shitakes, nothing else) 1 tablespoon garlic, minced Olive oil 3 tablespoons coconut milk, unsweetened 1 teaspoon Thai pepper paste or crushed red pepper sauce 1 cup heavy cream 2 tablespoons chopped cilantro 2 tablespoons chopped roasted peanuts Salt and pepper to taste 2 pounds jumbo shrimp (roughly 32 pieces), peeled and deveined 1/2 pound fresh linguine, cooked

In a large skillet over medium heat, saute the onion, mushrooms, and garlic until transparent, around 3 minutes, moving constantly in a small amount of olive oil. Add the coconut milk, red pepper paste, and heavy cream, and reduce by 30 percent (2 minutes). Add the cilantro and peanuts, and season with salt and pepper to taste.

Grill or saute the shrimp. Season with salt and pepper. Set aside.

Add the linguine to the cream sauce; mix well, and divide among 4 entree plates. Top with shrimp. Pour whatever sauce is left in the skillet over pasta.

Chefs Thomas Jenin and Victor Pickich grew up on the Mississippi Gulf Coat eating fried fish and shellfish caught in the Gulf of Mexico. Upon reaching adulthood, they went to work at Emeril's in New Orleans. Studying with the celebrity chef gave them an appreciation for local seafood prepared in innovative ways. The two were inspired to return to their coastal roots and give a "facelift," as Jenin describes it, to familiar fish and shellfish. The menu at Tigre's changes weekly but always includes the freshest redfish, red snapper, oysters, crab, and shrimp available at the harbor located less than half a mile from the restaurant.

Tigre's is open for dinner Tuesday through Saturday from 6-10 p.m. It is located at 101 W. Second Street, Pass Christian; telephone [phone].