A highly rated course since opening in 2000, this Rick Robbins designed course has consistently been a favorite of golfers visiting the Myrtle Beach and Coastal Carolina areas. Once a 500-acre family farm primarily growing corn and tobacco, the course’s front and back nine mirrors that past.

The front nine built on the farm’s old tobacco and vegetable fields is flat and wide open with bunkering and subtle mounding used to help sketch out large landing areas. The decidedly different back nine features rolling contours and tree-lined fairways as it cuts through coastal Carolina woodlands. Unlike the par 5-3-4 lineup with which most beach courses close, Crow Creek opts for a par 3-4-5 lineup on its closing holes, giving golfers a chance to make up lost ground on the final hole. But at 517 yards from the short tees, it’s not much of a chance.

The course can trace its history to the 1990s when Jerry McLamb, owner of the farm that had been in his family for generations, saw the proverbial handwriting on the wall with regard to the long-term profitability of farming. Never having touched a golf club in his life and knowing nothing about the business, he was introduced by a friend to golf course architect Robins. And the rest, as they say, is history. As a reminder of its past, Butler Cabin, once the farm’s hunting and fishing retreat, still stands on the 8th hole.

The course features TifSport grass in the fairways with L-93 bentgrass used on its greens. A beautiful Lowcountry clubhouse, bar and grill and full-service pro shop help enhance the golfer’s experience.