Surimi can be substituted for crab. Use any good quality white, firm fish in place of some of the seafood, if desired. You can also serve this creamy seafood sauce in puff pastry (yes, it's dairy free!) or over rice.
Cook the pasta according to the package directions.
Heat ¼ cup olive oil in a large soup pot.
Stir in the mushrooms (if using), onion, shrimp, clams (if using), and scallops. Cook until the seafood is tender, approximately 6 to 8 minutes.
Remove from the heat, and stir in the crab. Transfer the seafood to a bowl, leaving the seafood juices in stockpot.
Add the remaining ¼ cup oil to pot. Whisk in the flour until smooth. Add half of the dairy-free milk beverage and cook over low heat, whisking continuously, for 4 to 5 minutes.
Whisk in the remaining milk beverage, dill, lemon juice, pepper, and tabasco. Bring to a simmer and cook over low heat for 5 to 6 minutes.
Add the seafood to the sauce and season to taste with salt.
Gently simmer for an additional 5 to 6 minutes, stirring often. Add the wine, if desired.
Serve over pasta.
Notes
Sodium Note: Add about 100mg of sodium per serving for each ¼ teaspoon of salt you add to the recipe.