Golden Jumbo Lump Crab Bombs with Lemon Butter
Table of Contents
Jumbo Lump Crab Bombs with Warm Lemon Butter – Golden, Buttery, and Irresistible
Growing up in Morocco, my mother would wake before dawn to prepare fresh seafood tagines, her hands moving with the quiet confidence of someone who knew exactly how to treat each ingredient with respect. Decades later, after training in Paris and settling into my NYC kitchen, I still chase that feeling — the moment when simple, honest ingredients become something unforgettable. This jumbo lump crab bombs recipe is my love letter to that memory, built around the warm lemon butter sauce that ties everything together. It is the easy crab appetizer that makes your kitchen smell like a coastal bistro, with massive, sweet chunks of crab held together by the lightest possible binder and finished with a glossy, tangy butter sauce that drips over every golden edge.
Imagine sinking your teeth into a tender, handheld crab bomb — the outside is a delicate, buttery golden crust, while the inside stays moist and packed with bright red jumbo lump crab meat. The crushed buttery crackers add just enough crunch to contrast the sweet, flaky interior, and when you drizzle that warm lemon butter over the top — heavy, thick, and fragrant with zest and a whisper of Old Bay — every bite becomes a study in texture and balance. The lemon cuts through the richness, the butter coats each morsel, and the crab stays the absolute star. It is the kind of baked crab cakes recipe that feels both elegant and deeply comforting, the sort of dish you serve at a dinner party and watch disappear in minutes.
What makes my version different? I use an easy, low-friction sheet pan method that skips the fuss of deep frying while delivering a crust that is just as satisfying. I also lean on a trick I learned in pastry school in Paris — a short chill time that firms up the bombs without drying them out, so they hold their shape beautifully during baking. In this post, I will share my 💡 Stella’s Pro Tip for keeping the crab meat intact, the one binder ratio that never fails, and the common mistake that turns tender crab bombs into dry hockey pucks. Whether you are a seasoned cook or trying an Old Bay crab recipe for the first time, I have got you covered.
Why This Jumbo Lump Crab Bombs Recipe Is the Best
The Flavor Secret. The heart of this jumbo lump crab bombs recipe is the generous use of jumbo lump crab meat — those prized, meaty chunks from the body of the blue crab. Unlike standard crab cakes that mix in a lot of filler, I keep the ratio heavily in favor of crab, with just enough crushed buttery crackers to bind. The warm lemon butter sauce, enriched with a pinch of Old Bay and fresh lemon zest, is the finishing touch that elevates every bite. It is a technique I refined during my time at Le Cordon Bleu in Paris: a simple emulsion of butter and citrus that brightens seafood without overwhelming it.
Perfected Texture. The biggest challenge with any baked crab cake is keeping it moist while achieving a golden crust. My solution comes from two places: a gentle hand when folding the ingredients, and a brief refrigeration step before baking. Chilling the formed bombs for 20 minutes allows the egg and mayonnaise to set slightly, so they hold their shape without needing heavy breading. Brushing the tops with melted butter before they go into the oven creates that beautiful golden finish without deep frying. The result is a tender, flaky interior with a lightly crisp exterior — exactly what you want from a handheld bite.
Foolproof & Fast. This recipe uses simple pantry ingredients and comes together in just over an hour, with only about 15 minutes of active hands-on time. The sheet pan method means no messy stovetop splatter, no hovering over a skillet — just shape, chill, brush, and bake. It is the kind of reliable, crowd-pleasing dish that works for busy weeknights, holiday gatherings, or game day spreads. Even if you have never made crab cakes before, the clear visual cues and straightforward steps will guide you to a perfect result.
Jumbo Lump Crab Bombs Recipe Ingredients
I pick up my jumbo lump crab meat from the fish market at the Union Square Greenmarket in NYC, where the catch comes in fresh from the Chesapeake Bay. The smell takes me right back to the port of Casablanca, where my father would haggle for the day’s best catch. For this jumbo lump crab bombs recipe, you want the best crab you can find — it makes all the difference.
Ingredients List
Crab Mixture
- 1 lb cooked jumbo lump crab meat, picked over for shells, drained, and gently patted dry
- 1/3 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 cup buttery crackers, finely crushed, about 14 to 16 crackers, plus 1 tablespoon if needed
- 1 tbsp fresh chives or parsley, chopped
For Baking and Serving
- 2 tbsp unsalted butter, melted
- Lemon wedges for serving
- Fresh chives or parsley, chopped, for garnish
Warm Lemon Butter
- 4 tbsp unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 pinch Old Bay seasoning, optional
Ingredient Spotlight
Jumbo Lump Crab Meat: This is the star. Jumbo lump crab meat consists of large, whole pieces from the body of the blue crab, prized for their sweet flavor and tender texture. When shopping at US grocery stores like Whole Foods or your local seafood counter, look for pasteurized crab meat in the refrigerated section labeled “jumbo lump” or “colossal.” Avoid canned crab meat, which is often shredded and salty. If you cannot find jumbo lump, you can use backfin or claw meat, but the texture will be less impressive. 💡 Stella’s Pro Tip: Gently pat the crab meat dry with paper towels before mixing — excess moisture will make the bombs fall apart.
Mayonnaise: The binder that keeps everything moist and cohesive. Use a full-fat, high-quality mayonnaise like Hellmann’s or Duke’s. Avoid light or fat-free versions, as they contain more water and less fat, which can make the mixture loose and affect the texture. In a pinch, you can substitute with Greek yogurt or sour cream, but the flavor will be tangier and less rich.
Buttery Crackers (like Ritz): These add a subtle richness and a delicate crunch that breadcrumbs cannot replicate. The crushed crackers absorb just enough moisture to bind the mixture without making it heavy. For a gluten-free option, use crushed gluten-free crackers or almond flour. Stella’s note: I tested this with panko once and the texture was too coarse — stick with buttery crackers for the authentic version.
Old Bay Seasoning: A classic Chesapeake Bay blend of celery salt, paprika, black pepper, and other spices. It adds a warm, savory depth that is synonymous with crab dishes in the US. If you do not have Old Bay, you can make a quick substitute with a mix of celery salt, paprika, black pepper, and a pinch of cayenne. But honestly, Old Bay is worth keeping in your pantry for this Old Bay crab recipe.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Jumbo lump crab meat | Backfin or claw crab meat | Less distinct chunks, still delicious but more shredded texture |
| Mayonnaise | Greek yogurt or sour cream | Tangier, slightly less rich; use full-fat for best results |
| Buttery crackers | Gluten-free crackers or almond flour | Similar crunch; almond flour adds a nutty note |
| Old Bay seasoning | Homemade blend (celery salt, paprika, black pepper, cayenne) | Similar flavor profile; slightly less complex |
How to Make Jumbo Lump Crab Bombs — Step-by-Step
Trust me — if you can fold a salad, you can make these crab bombs. The process is forgiving, and I have included all the visual cues and timings you need to get it right every time.
Step 1: Prepare the Crab Mixture
Line a baking sheet with parchment paper. If using ramekins or clean oven-safe scallop shells, arrange them on the baking sheet and lightly brush them with a small amount of the melted butter reserved for baking. In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and lemon zest until smooth. Add the crab meat, cracker crumbs, and chopped chives or parsley. Fold gently until just combined. The mixture should hold together when lightly pressed without feeling wet or tightly packed. If it is too loose, fold in 1 additional tablespoon of cracker crumbs.
⚠️ Common Mistake to Avoid: Overmixing the crab. Fold gently and stop as soon as the ingredients are combined. Overworking the crab will break the delicate lumps into shreds, giving you a dense, mushy texture instead of those beautiful, tender chunks.
Step 2: Shape the Crab Bombs
Divide the mixture into 4 generous mounds. Shape lightly with your hands without packing too firmly to maintain that tender texture. Place the crab bombs on the prepared baking sheet, in ramekins, or in clean oven-safe scallop shells. Refrigerate for 20 minutes to help them firm up.
💡 Stella’s Pro Tip: For perfectly uniform bombs, use a 1/2-cup measuring cup to portion the mixture. Gently press the mixture into the cup, then tap it out onto the baking sheet. This gives you consistent size for even baking.
Step 3: Bake the Crab Bombs
Preheat the oven to 375°F (190°C). Brush the tops of the chilled crab bombs with the remaining melted butter. Bake for 20 to 25 minutes, or until the tops are lightly golden and the centers reach 160°F (71°C).
⚠️ Common Mistake to Avoid: Skipping the chill step. If you bake the bombs right after shaping, they can spread and lose their round shape. The 20-minute chill is non-negotiable for that beautiful, compact form.
Step 4: Make the Warm Lemon Butter and Serve
While the crab bombs bake, whisk together the melted butter, lemon juice, lemon zest, and optional Old Bay seasoning to create a rich sauce. Let the crab bombs rest for 5 minutes after baking. Garnish with chopped chives or parsley. Serve warm as the ultimate handheld bite, drizzled generously with the warm lemon butter to highlight a massive, heavy sauce drip.
💡 Stella’s Pro Tip: Serve the warm lemon butter in a small pitcher or gravy boat at the table so guests can drizzle as much or as little as they like. The sauce is also incredible drizzled over roasted vegetables or steamed asparagus on the side.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Prepare crab mixture | 10 minutes | Mixture holds together when gently pressed |
| 2 | Shape and chill | 20 minutes | Bombs are firm to the touch |
| 3 | Bake | 20–25 minutes | Golden tops, center reaches 160°F |
| 4 | Make lemon butter and serve | 5 minutes | Butter is melted, smooth, and fragrant |
Serving & Presentation
I love serving these jumbo lump crab bombs on a bed of peppery arugula or alongside a bright, simple salad of shaved fennel and orange segments — the freshness cuts through the richness of the warm lemon butter. In the summer, I pair them with grilled lemon halves and a pile of crispy, salted French fries, just like the brasseries in Paris do with their moules. For a Moroccan-inspired touch, add a scattering of fresh mint and a drizzle of honey-lime vinaigrette over the greens — it is a nod to my mother’s table in Casablanca.
When plating, place each crab bomb on a small pool of the warm lemon butter, then drizzle a little extra on top. Garnish with a generous sprinkle of fresh chives or parsley and serve with lemon wedges on the side. The contrast of the golden, buttery crust against the bright green herbs and glossy yellow sauce is absolutely stunning on any table.
💡 Stella’s Pro Tip: For a truly elegant presentation, serve the crab bombs in individual oven-safe scallop shells. Not only does this look beautiful, but it also keeps the bombs warm throughout the meal. I found a set of antique ceramic shells at a flea market in Brooklyn — they are one of my favorite kitchen treasures.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Arugula salad, roasted asparagus, crispy French fries | Fresh greens and vegetables balance the richness |
| Sauce / Dip | Warm lemon butter, remoulade, tartar sauce | Each sauce adds a different layer of tang and creaminess |
| Beverage | Crisp white wine (Sauvignon Blanc), dry hard cider, sparkling lemonade | Acidity cuts through the butter and crab richness |
| Garnish | Fresh chives, parsley, lemon wedges, edible flowers | Adds color, freshness, and visual appeal |
Make-Ahead, Storage & Reheating
Between running my blog and exploring NYC’s ever-changing farmers markets, I rely on make-ahead recipes that save time without sacrificing quality. These crab bombs are a dream for busy hosts — you can prep them in advance and bake just before serving. Here is exactly how I store and reheat them in my own kitchen.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, single layer | Up to 3 days | Reheat at 375°F for 8–10 minutes, uncovered |
| Freezer | Freezer-safe bag or container, parchment between layers | Up to 3 months | Bake from frozen at 375°F for 18–22 minutes |
| Make-Ahead | On baking sheet, covered with plastic wrap | Up to 24 hours in advance | Brush with butter just before baking; no need to thaw |
For the best texture, I recommend baking the bombs fresh from the refrigerator rather than letting them sit at room temperature. If you are reheating leftovers, the oven is your best friend — the microwave will make them soggy. Place them on a wire rack over a baking sheet to allow air to circulate, which helps maintain that golden crust. The warm lemon butter can be made fresh in minutes, so I always prepare that just before serving for the brightest flavor.
💡 Stella’s Pro Tip: If you are freezing unbaked crab bombs, flash-freeze them on the baking sheet for 30 minutes before transferring to a freezer bag. This prevents them from sticking together, so you can pull out just one or two whenever you need a quick, elegant snack.
Variations & Easy Swaps
One of the things I love about this jumbo lump crab bombs recipe is how adaptable it is. Whether you are cooking for someone with dietary restrictions or just want to try a new flavor direction, these variations have all been tested in my NYC kitchen. Each one brings a different personality to the table while keeping the soul of the recipe intact.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Spicy Moroccan Twist | Add harissa and cumin to the mixture | Adventurous palates, dinner parties | Easy |
| Gluten-Free Version | Use gluten-free crackers or almond flour | Gluten-free diets, celiac-friendly | Easy |
| Herb & Citrus Variation | Add fresh dill, tarragon, and extra lemon zest | Spring and summer entertaining | Easy |
Spicy Moroccan Twist
This variation is near and dear to my heart. Fold 1 to 2 teaspoons of harissa paste into the mayonnaise mixture along with 1/2 teaspoon of ground cumin. The harissa adds a warm, smoky heat that pairs beautifully with the sweet crab, while the cumin brings an earthy depth that reminds me of the spice markets of Marrakech. Finish with a drizzle of warm lemon butter that has a pinch of smoked paprika stirred in. It is a bold, unforgettable twist that always gets rave reviews at my dinner parties.
Gluten-Free Version
To make this recipe gluten-free, swap the buttery crackers for an equal amount of crushed gluten-free crackers (like Schär or Simple Mills) or use fine almond flour. I have tested both, and the almond flour version is particularly lovely — it adds a subtle nuttiness and a slightly denser, more tender crumb. Ensure your Worcestershire sauce and Dijon mustard are also gluten-free (most brands are, but always check the label). The rest of the recipe remains unchanged, so everyone at the table can enjoy these beautiful crab bombs.
Herb & Citrus Variation
For a brighter, more herbaceous version, add 1 tablespoon each of fresh chopped dill and tarragon to the crab mixture alongside the chives. Increase the lemon zest to 1 full teaspoon for an extra citrus punch. I also like to swap the Old Bay in the warm lemon butter for a pinch of herbes de Provence — a French touch that brings the flavors full circle. This variation is especially lovely in the spring, served with a side of steamed new potatoes and a glass of chilled Sauvignon Blanc.
What is the best way to keep jumbo lump crab meat from falling apart when forming crab bombs?
The key to keeping jumbo lump crab meat intact is gentle handling and the right binder ratio. Start by patting the crab meat dry with paper towels to remove excess moisture, which can make the mixture loose. Use a light touch when folding the ingredients together — fold just until combined, stopping as soon as the mixture holds together when lightly pressed. The mayonnaise and beaten egg act as binders, so measure them accurately. If the mixture feels too wet, fold in an additional tablespoon of crushed cracker crumbs. Finally, refrigerate the shaped bombs for 20 minutes before baking; this allows the binders to set and helps the bombs hold their shape during cooking. Avoid overmixing or packing the bombs too firmly, as that will break the precious crab lumps.
Can I substitute jumbo lump crab meat with another type of crab meat for this recipe?
Yes, you can, but the texture will change. Jumbo lump crab meat consists of large, whole pieces from the body of the blue crab, prized for their sweet flavor and impressive appearance. If you cannot find jumbo lump, backfin crab meat is the next best option — it comes from the same part of the crab but in smaller pieces, so the texture is still good, just less dramatic. Claw meat has a slightly stronger, more pronounced crab flavor and a darker color, and it works well in a pinch, but the bombs will be less tender. Avoid using canned, shredded crab meat, which is often dry and salty. Whatever you choose, be sure to pick over the meat for any shell fragments and pat it dry before using.
How long should I bake jumbo lump crab bombs for them to stay moist and not dry out?
Bake the crab bombs at 375°F (190°C) for 20 to 25 minutes. The exact time depends on your oven and the size of your bombs, so rely on visual cues and internal temperature rather than the clock alone. The tops should be lightly golden and the centers should reach 160°F (71°C) on an instant-read thermometer. To keep them moist, brush the tops with melted butter before baking — this creates a protective barrier that seals in moisture. Avoid overbaking, as that is the number one cause of dry crab cakes. Letting them rest for 5 minutes after baking also helps redistribute the juices, ensuring every bite stays tender and delicious.
What side dishes pair best with jumbo lump crab bombs and warm lemon butter?
Jumbo lump crab bombs with warm lemon butter pair beautifully with light, fresh sides that balance the richness of the crab and butter. A simple arugula salad with lemon vinaigrette and shaved Parmesan adds a peppery, tangy contrast. Roasted asparagus or sautéed green beans bring a clean, vegetal element. For a more indulgent pairing, crispy French fries or herb-roasted baby potatoes are wonderful for soaking up every drop of the warm lemon butter. In the summer, a chilled cucumber and dill salad or a fennel and orange slaw offers refreshing crunch. For beverages, a crisp white wine like Sauvignon Blanc or a dry hard cider complements the flavors beautifully.
Can I make jumbo lump crab bombs ahead of time for a party?
Absolutely! This is one of the best make-ahead appetizers for entertaining. You can prepare the crab mixture, shape the bombs, and place them on a parchment-lined baking sheet up to 24 hours in advance. Cover them tightly with plastic wrap and refrigerate. When you are ready to serve, simply brush the tops with melted butter and bake as directed, adding about 2 to 3 extra minutes if they are coming straight from the refrigerator. You can also freeze the shaped, unbaked bombs for up to 3 months — just thaw them in the refrigerator overnight before baking. The warm lemon butter should always be made fresh just before serving for the brightest flavor and silkiest texture.
What is the best binder to use for jumbo lump crab bombs?
The best binder for jumbo lump crab bombs is a combination of mayonnaise and a lightly beaten egg, with crushed buttery crackers as the structural support. The mayonnaise adds richness and moisture while the egg provides the protein needed to hold the bombs together during baking. I recommend using full-fat mayonnaise for the best texture and flavor. The crushed crackers (like Ritz) absorb excess moisture and add a delicate crunch without overwhelming the delicate crab meat. Avoid using too much binder — you want just enough to hold the mixture together when lightly pressed. The ratio in this recipe is carefully calibrated to keep the crab as the star while ensuring the bombs hold their shape.
Can I freeze unbaked jumbo lump crab bombs?
Yes, unbaked crab bombs freeze beautifully. After shaping the bombs on a parchment-lined baking sheet, place the sheet in the freezer for about 30 minutes, or until the bombs are firm to the touch. This flash-freezing step prevents them from sticking together. Once firm, transfer the bombs to a freezer-safe bag or container, placing a sheet of parchment paper between layers if stacking. They will keep well for up to 3 months. When you are ready to bake, there is no need to thaw — simply place the frozen bombs on a baking sheet, brush with melted butter, and bake at 375°F for 22 to 25 minutes, or until golden and heated through. This is a fantastic way to have a gourmet appetizer ready at a moment’s notice.
What can I use instead of Old Bay seasoning in this recipe?
If you do not have Old Bay seasoning on hand, you can make a quick substitute using common pantry spices. Old Bay’s distinctive flavor comes from a blend of celery salt, paprika, black pepper, and cayenne pepper, with subtle notes of mace, allspice, and cloves. For a close approximation, mix 1/2 teaspoon celery salt, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, and a pinch of cayenne pepper. This will give you a similar warm, savory, slightly spicy profile. You can also use a Cajun seasoning blend in a pinch, though it will be a bit spicier. For a more delicate flavor that still complements the crab, simply use a mix of paprika and a pinch of white pepper — it will be subtler but still delicious.
Share Your Version!
I absolutely love hearing how this recipe comes to life in your kitchen. Have you tried the jumbo lump crab bombs recipe with the warm lemon butter? Did you add a Moroccan twist, go gluten-free, or invent your own variation? Leave a star rating and a comment below to let me know how it turned out — your feedback helps other home cooks discover what works. And if you snap a photo of your beautiful crab bombs, share it on Instagram or Pinterest and tag @leosfoods. I personally love seeing your creations and often share my favorites on my stories. What is the one side dish you will be serving alongside these crab bombs? I would love to know!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
Love This Recipe? Save It to Pinterest!
If you enjoyed this Jumbo Lump Crab Bombs with Warm Lemon Butter recipe, don’t let it get lost in your browser tabs! 😄 Pin it now so you can find it again anytime — and explore hundreds more tried-and-tested recipes waiting for you on my Pinterest boards.
👉 Follow Stella on Pinterest @stellarecipeblog
📌 Pin this recipe · 🔁 Re-pin your favorites · 💬 Tag me when you make it — I love seeing your creations!
💬 Which variation will you try first — the spicy Moroccan twist or the herb & citrus version? Tell me in the comments below!
Jumbo Lump Crab Bombs with Warm Lemon Butter
These tender baked jumbo lump crab bombs are packed with massive chunks of bright red crab meat and buttery cracker crumbs. Using an easy, low-friction sheet pan method, they bake up perfectly golden for a handheld bite that offers a beautiful crunchy seafood contrast, especially when finished with a heavy, thick warm lemon butter sauce drip.
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
Ingredients
- Crab Mixture
- 1 lb cooked jumbo lump crab meat, picked over for shells, drained, and gently patted dry
- 1/3 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 cup buttery crackers, finely crushed, about 14 to 16 crackers, plus 1 tablespoon if needed
- 1 tbsp fresh chives or parsley, chopped
- For Baking and Serving
- 2 tbsp unsalted butter, melted
- Lemon wedges for serving
- Fresh chives or parsley chopped, for garnish
- Warm Lemon Butter
- 4 tbsp unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 pinch Old Bay seasoning, optional
Instructions
- Prepare the Crab Mixture
- Line a baking sheet with parchment paper. If using ramekins or clean oven-safe scallop shells, arrange them on the baking sheet and lightly brush them with a small amount of the melted butter reserved for baking.
- In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and lemon zest until smooth.
- Add the crab meat, cracker crumbs, and chopped chives or parsley. Fold gently until just combined. The mixture should hold together when lightly pressed without feeling wet or tightly packed. If it is too loose, fold in 1 additional tablespoon of cracker crumbs.
- Shape the Crab Bombs
- Divide the mixture into 4 generous mounds. Shape lightly with your hands without packing too firmly to maintain that tender texture.
- Place the crab bombs on the prepared baking sheet, in ramekins, or in clean oven-safe scallop shells. Refrigerate for 20 minutes to help them firm up.
- Bake the Crab Bombs
- Preheat the oven to 375°F (190°C). Brush the tops of the chilled crab bombs with the remaining melted butter.
- Bake for 20 to 25 minutes, or until the tops are lightly golden and the centers reach 160°F (71°C).
- Make the Warm Lemon Butter and Serve
- While the crab bombs bake, whisk together the melted butter, lemon juice, lemon zest, and optional Old Bay seasoning to create a rich sauce.
- Let the crab bombs rest for 5 minutes after baking. Garnish with chopped chives or parsley.
- Serve warm as the ultimate handheld bite, drizzled generously with the warm lemon butter to highlight a massive, heavy sauce drip.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: American
Tried This Recipe? Leave a Comment!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment and a rating below. Your feedback helps other home cooks and supports cheerychop.com!
For more delicious inspiration, follow me on Pinterest!
