Free The Sweet Magnolias Cookbook by Sherryl Woods

Pour over salad ingredients. Stir gently but thoroughly to blend well.
    TO SERVE
    Scoop an equal amount of prepared chicken salad into each of 8 pineapple boats. Sprinkle macadamia nuts over top. Serve immediately.
    MAKES 8

    Barbecue Salad with Tangy Coleslaw
    COLESLAW
    1 (10-ounce) package coleslaw mix
    1 / 3 cup mayonnaise
    Â¼ cup prepared ranch dressing
    Â¼ cup wine vinegar
    Â¼ cup sugar
    1½ teaspoons garlic salt
    Â½ teaspoon freshly ground black pepper
    BARBECUE SALAD
    2 hearts of romaine, thinly sliced
    2 cups fully cooked, shredded pork barbecue in sauce, warmed slightly
    Prepare coleslaw 1 day ahead of serving. Place coleslaw mix in a medium mixing bowl.
    Combine remaining slaw ingredients in a small bowl. Whisk together.
    Pour over slaw mix. Stir to coat well. Cover, and refrigerate at least 4 hours.
    Just prior to serving, arrange lettuce on a serving platter or on 4 individual plates. Spoon warmed barbecue over lettuce. Top with coleslaw.
    SERVES 4–6
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    Note: I usually purchase the pork barbecue at a favorite local barbecue restaurant, but I’ve also purchased it in grocery stores, in either the frozen food or canned meats section.
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    Sullivan’s Crab Cakes
    1 pound fresh lump crabmeat, picked through
    1 stack Ritz crackers, coarsely crushed
    Â½ cup mayonnaise
    Â¼ cup chopped fresh parsley
    2 eggs, beaten
    1 tablespoon OLD BAY Seasoning
    Finely grated zest of 1 lemon
    Tabasco sauce to taste
    Â¼ cup butter
    In a mixing bowl, use your hands to carefully combine the crabmeat with the coarsely crushed crackers.
    In another mixing bowl, whisk together all remaining ingredients except butter.
    Blend gently with the crab and cracker mixture, being careful not to break up the crabmeat. Cover, and refrigerate at least 30 minutes or up to 1 day ahead.
    Shape into crab cakes of desired size.
    Fry in melted butter in a heavy-bottomed skillet over medium-high heat. Turn once when halfway through cooking. Cook until golden brown on both sides.
    SERVES 6 as an entrée or 12 as an appetizer.
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    Note: Chef Erik at Sullivan’s serves these yummy crab cakes as a brunch specialty, topping each crab cake with a poached egg and a ladle of sherry hollandaise sauce over the crab cake (see next recipe). On the evening menu, the crab cakes are featured as a starter course and served with our Carolina rémoulade sauce (recipe follows).
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    Sherry Hollandaise Sauce
    6 egg yolks
    1 teaspoon salt
    Â¼ teaspoon ground cayenne pepper
    Â¼ cup sherry
    1 cup butter, cubed, room temperature
    Â 
    Combine all but the butter in the top section of a double boiler. Stirring constantly, cook over simmering water until very hot. Whisk in butter one cube at a time until all butter has been incorporated and sauce is smooth. Transfer to a bowl or gravy boat. Cover with plastic wrap, then swaddle in a kitchen towel to keep warm until serving time (up to 15 minutes).
    MAKES ABOUT 1½ CUPS
    Chef’s Tip: To make a traditional hollandaise sauce, replace the sherry with freshly squeezed lemon juice. Finely grated lemon zest is a lovely addition as well.

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    Carolina Rémoulade Sauce
    2 cups mayonnaise
    Â½ cup prepared chili sauce
    Â½ cup finely chopped green onions (white and light green parts only)
    1 / 3 cup Creole mustard
    Â¼ cup extra-virgin olive oil
    Â¼ cup finely chopped celery
    Â¼ cup finely minced fresh parsley
    Finely grated zest and juice of 1 medium lemon
    1 tablespoon minced garlic
    1 tablespoon minced capers
    Salt and Tabasco sauce to taste
    Prepare at least 1 hour ahead of serving time. (Best if made a day or so ahead to allow flavors to blend.) Combine all ingredients in a mixing bowl. Whisk to blend well. Cover, and refrigerate up to 2 weeks.
    MAKES ABOUT 1 QUART
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    Note: Okay, here’s the scoop on rémoulade sauce. As with most sauces, it is French in origin but reached its height of popularity in New Orleans cuisine. Here in the South, we love this sauce