Weekly Meal Prep in Westport, CT — Crab Cakes with Sauce Remoulade
Why weekly meal prep
A well-run week starts with dinner already decided. Crab Cakes with Sauce Remoulade, cooked from scratch and packed the classical way — protein and sauce in separate vessels, everything below 40°F before lidding — turns the hardest hour of the day into the easiest.
Serving households throughout Westport, CT and Fairfield County, CT, this service pairs classical French technique with the practicality of a five-day cold-pack delivery. Crab Cakes with Sauce Remoulade joins a rotation of one hundred scratch-made dishes, each cooked in a single disciplined morning session and chilled properly before it ever leaves the kitchen.
What goes into Crab Cakes with Sauce Remoulade?
A America-inspired preparation built around shellfish and a scratch remoulade, served with dressed greens and corn saute. Seasoning stays mild and refined — white pepper is the house standard — with depth drawn from butter, wine, and patient reduction rather than heat or heavy spice.
How is it prepared for ten guests?
- Complete mise en place: portion the shellfish, prep aromatics, and measure all sauce components before any heat is applied.
- Cook the shellfish gently — it is done when the surface is evenly golden and the flesh yields with slight resistance, never dry at the edges.
- Build the remoulade in the same pan: sweat aromatics in butter until translucent and fragrant, deglaze, and reduce until the sauce coats the back of a spoon with a glossy sheen.
- Cook the sides (dressed greens, corn saute) until just tender and still vividly colored.
- Cool every component below 40°F before lidding. Pack the sauce in its own vessel, separate from the protein.
- Label, date, and cold-pack for delivery. Reheat gently: protein in a low oven, sauce in a small pan, brought together at the table.
Ingredient list
- 3 lb shellfish, cleaned and patted dry
- Components for the remoulade (butter, shallot, wine or stock as the sauce requires)
- Dressed greens — portioned for 10
- Corn saute — portioned for 10
- 8 tbsp unsalted butter
- 1 cup dry white wine or stock as appropriate
- Kosher salt and white pepper
- Fresh herbs to finish
Why do clients choose a private chef for weekly meals?
Frequently asked questions
Can the menu accommodate dietary preferences?
Absolutely. Each household keeps its own dietary rulebook — preferred proteins, excluded ingredients, seasoning level — and every weekly menu is written against it. Seasoning stays mild and refined by default, with white pepper as the house standard.
How do I reheat the meals?
Each delivery includes written reheating instructions per dish. Most proteins warm gently in a low oven while sauces reheat in a small pan; pastas and sides finish on the stovetop. Nothing is microwaved unless the instructions say it holds up well.
How far in advance should I book?
Weekly meal prep engagements are ongoing, so the best time to start a conversation is now. An initial consultation covers your household’s preferences, delivery day, and the first week’s menu — most new clients begin within one to two weeks.
About Chef Robert L. Gorman. Executive chef experience spanning private dining, banquets, country clubs, and restaurant groups — from dishwasher to director, every role mastered. Weekly meal prep is the core of the practice; dinner parties, holidays, and family gatherings are welcome by arrangement.
Reserve Your Week — Contact Chef Robert L. Gorman Today
www.RobertLGorman.com |
Robert@RobertLGorman.com
| 602-370-5255