Chef Leslie Jett, CEC, resident instructor in the University of Missouri-Columbia Hotel and Restaurant Management program, won the $10,000 first prize in the Vistive Chef Challenge at the 2009 Commodity Classic held last month in Grapevine, Texas. His winning recipe was Crab Cakes with Roasted Red Pepper-Creole Remoulade (recipe below), cooked in Vistive low-linolenic soybean oil.

In combination with the Soyfoods Council, agricultural company Monsanto launched the Vistive Chef Challenge at the 2008 Farm Progress Show. Over the past six months, professional chefs nationwide have submitted recipes cooked in Vistive low-linolenic soybean oil, which contains less than 3 percent linolenic acid, resulting in a more stable soybean oil that typically doesn't require partial hydrogenation.
A panel of judges narrowed down the entries to three finalists, and the winner was determined by farmers and their families, who voted online.

Crab Cakes with Roasted Red Pepper-Creole Remoulade

Yield: 4 servings

1 c. soy-based mayonnaise
2 eggs
2 T. dry mustard
1 T. fresh tarragon, chopped
1 T. soy sauce
1 T. yellow onion, minced
1 t. Old Bay seasoning
1/2 t. hot sauce
1/2 t. salt
1/2 t. black pepper
8 oz. crab meat
2 1/4 c. panko breadcrumbs
1 c. textured soy protein soy breadcrumbs
2 c. spring mix
Roasted Red Pepper-Creole Remoulade for service (recipe follows)

Method (1) heat fryer with soy oil to 325ºF. (2) Beat together 1 egg with 1/2 c. cold water, and set aside. (3) Combine 1 c. mayonnaise, one egg, dry mustard, tarragon, soy sauce, Old Bay seasning, hot sauce, onion, salt and black pepper in large bowl. (4) Fold in crab meat, textured vegetable proteins and 1 c. of panko breadcrumbs. (5) Scoop mixture into desired size, form into patties, dip in the egg wash prepared in step 2 and roll in remaining panko. For small appetizer-sized crab cake, use a number 40 scoop. Recipe designed to use 3 miniature cakes to make 1 portion. (6) Place crab cakes into fryer, using a double basket method to ensure even cooking around the cakes. Cook cakes for 5-6 minutes, or until internal temperature reaches 165ºF. Drizzle plate with Roasted Red Pepper-Creole Remoulade, place 1/2 c. of spring greens on plate and position cakes on plate for service.

Roasted Red Pepper-Creole Remoulade

1 c. soy mayonnaise
1 T. creole seasoning
1/2 roasted red bell pepper
1 t. Dijon mustard
2 T. fresh chives
Pinch cream of tartar

Method (1) Combine 1 c. soy mayonnaise, red bell pepper, Dijon mustard, creole seasoning, cream of tartar and chives in food processor, and blend until smooth. (2) Refrigerate until ready for use. Prepare remoulade at least 1 hour in advance, so flavors have time to develop.