Wrenzie Rice was born in North Charleston, but has called Myrtle Beach her home for 30 years.
“My husband, Tom, had lived here since he was 4 and always wanted to come back,” she said.
Her career in commercial property management and leasing began about 20 years ago with a little residential business. Tom is the U.S. representative for the 7th congressional district in South Carolina.
“I really like it because it gets you out into the community, and it’s flexible, so I do it as I travel,” she said. “I go with Tom and help him, our community, our state and our nation. I have made contacts and pay attention. He is so busy, and I offer an independent viewpoint from a bigger picture.”
With all of that going on, it’s a wonder that Rice can remember one of the best things she’s had ‘round here, but it’s likely because the Sea Captain’s House’s Crab Cakes Benedict is one of the best things she’s]had in her life.
“I’m a little bit of a food snob, but I like simple things done well,” she said. “The flavors, how they go together, with some creamy grits; I could eat it for breakfast, lunch and dinner, just not all in one day.”
Crab Cakes Benedict
2 large eggs
1 English muffin, split
2 crab cakes
2 ounces Hollandaise sauce
1 tbsp. white vinegar
Slice of Canadian bacon
Fresh chives, snipped (for garnish)
Fill a shallow saucepan with two inches of water on medium heat. Add the white vinegar to the water and bring to a simmer. Gently crack the whole eggs into the water. Butter the insides of the English muffin and place in a skillet to brown. Remove the English muffin to a plate. Place the Canadian bacon in the skillet and quickly heat. Place the Canadian bacon atop the English muffin. With a slotted spoon, remove the poached eggs from the pan and place atop the Canadian bacon. Top with the Hollandaise sauce. Sprinkle with chives. Serve immediately.
2 egg yolks
juice of 1 lemon
1 cup drawn butter (This is made by melting whole unsalted butter and separating the oil from the milk solids, reserving only the oil.)
In the top of a small double boiler, place the egg yolks and 1/4 teaspoon of water. While heating in double boiler, whip with a wire whisk until a thick, canary yellow custard is formed. Be careful not to scramble the eggs. Remove from heat and add 1/2 teaspoon lemon juice. While constantly whipping, slowly add 1/4 cup of the drawn butter. Whip in another1/2 teaspoon lemon juice, then continue to add the butter until all is incorporated. Taste the sauce for lemon. It should be tangy, but not too lemony. The finished consistency of the sauce should coat the back of a spoon. If the sauce is too thick, add just a few drops of warm water. Season with salt, cayenne pepper and a few drops of Worcestershire. Hold at room temperature until ready to serve. The sauce is best if served immediately, but can be held for several hours at 100 degrees F. If holding, place the container in a warm water bath and stir the sauce about every 10 minutes.
In a non-aluminum saucepan, place all ingredients. Bring to a boil, then reduce the heat to medium. Cook over medium heat, stirring occasionally, until only about one teaspoon of the liquid remains. To the above Hollandaise recipe, add 1 to 11/2 teaspoons of this reduction to make Béarnaise. The reduction may be stored in the freezer for up to 3 months in a tightly sealed container. Before adding to Hollandaise, bring it to room temperature.
2 pounds backfin or lump crabmeat, picked well
1/2 medium onion, finely diced
11/2 cups soft (fresh) breadcrumbs
2 tbsp. minced fresh parsley
3 eggs, beaten
3/4 teaspoon salt
1 teaspoon ground black pepper
1/4 cup heavy cream
1 teaspoon plus 1/4 cup cooking oil (soybean or canola)
All purpose flour (for breading)
To a medium-hot skillet, add the teaspoon of oil, and then add the diced onion.
Cook until transparent, approximately 3 minutes, do not brown. Remove from heat. In a large mixing bowl, combine the onion, breadcrumbs, parsley, eggs, salt, pepper and cream and mix well. Gently fold in the crabmeat until just mixed. Try not to break up the lumps too finely. Refrigerate until ready to use. To cook, form into 3 oz. cakes (about 21/2 inches across). Roll in flour and cook in 1/4 inch of medium-hot oil until browned on one side. Turn and cook the other side until browned. Drain on a paper towel.