St. Phillips Island
Please leave nothing behind but your footprints
St. Phillips Island is an undisturbed barrier island that was sold from Ted Turner to the state of South Carolina in December of 2017. Protected by a conservation easement through the Nature Conservancy, this island is an excellent example of a Holocene barrier island featuring a variety of ecosystems including virgin-growth maritime forests, marshes, and freshwater ponds.
Because of these unique features, the National Park Service designated this island as a National Natural Landmark in 1986, making it one of only six in the state of South Carolina and the only one managed by the State Park Service.
This 4,680 acre property is home to over 250 species of plants and animals, including loggerhead sea turtles, American alligators, osprey, painted buntings, and more. In 2020 SCPRT paired with Coastal Expeditions South to begin offering tours of the island to the public and to this date that is the only way to access the island without directly renting the house from the State Park Service.
COME VISIT!
Coastal Expeditions adventures to St. Phillips Island from Russ Point Landing Dock at Hunting Island State Park and Nature Center.
Current Ferry Schedule
Tuesdays/Thursdays/Fridays/Saturdays
9 a.m.– 2:45 p.m.
11 a.m.– 4:45 p.m.
Adults $65/Kids 12 & under $35
Photo courtesy of Coastal Expeditions/Will Gifford
Photo courtesy of Coastal Expeditions
THE MAGIC OF ST. PHILLIPS ISLAND
ST. PHILLIPS ISLAND CRAB CAKE
​
1/2 cup mayonnaise
1/4 cup onion, fine diced
1 Tbsp green bell pepper, fine diced, no seeds
2 tsp Jalapeno pepper, fine diced, no seeds
1 Tbsp chopped fresh cilantro
2 tsp Gulden’s mustard
2 tsp Worcestershire sauce
2 tsp lime juice
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp old bay seasoning
1/2 tsp ground cumin
1/2 tsp chili power
1/2 cup unseasoned cracker meal
1 lb. Jumbo lump crabmeat
Combine all the ingredients, except the crabmeat and cracker meal, together in a mixing bowl.
Drain crab meat and add to the mayonnaise mixture and place in refrigerator overnight.
Form the chilled mixture into cakes, roll in crumbs and fry.
Adapted from source: Derek Emery of Ted’s Montana Grill, St. Phillip’s Island
