Crabmeat and Artichoke Suzanne

3 tablespoons butter
3 tablespoons flour
1/4 onion, chopped
1 clove garlic, pressed
1 teaspoon salt
1 1/2 cups milk
1/2 teaspoon pepper
1/2 cup Swiss cheese, grated
dash Tabasco sauce
1/4 cup sherry
2 slices lemon
pinch tarragon
1 bay leaf
1 can stems and pieces mushrooms and juice
1 pound artichoke hearts, drained
1 pound lump crabmeat
Parmesan cheese
seasoned bread crumbs

Make cream sauce by melting butter and adding flour. Cook onions and garlic slowly until onion is clear. Add milk gradually. Add rest of ingredients and cook until thickened. Can make this a day ahead and refrigerate. Heat again before pouring over crabmeat and artichokes which have been mixed together lightly in a casserole. Sprinkle bread crumbs and Parmesan cheese on top of casserole. Heat in oven until bubbly and browned on top. Serves 4-6.