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1
Combine all the ingredients in a small bowl and set aside.
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2
Preheat the oven to 400F and butter 4 individual ramekins or a 1-quart baking dish.
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3
Melt the 1 tablespoon butter in a large skillet over medium-high heat.
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4
When it begins to bubble, add the onion, peppers, celery, artichokes, and garlic and saute for about 3 minutes, stirring.
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5
When the vegetables have wilted and are just barely beginning to color, sprinkle in the flour and stir.
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6
Cook 2 minutes more, then whisk in the sherry and milk.
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7
Bring to a boil, whisking as it thickens.
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8
If the mixture becomes too thick (if it seizes up and pulls away from the side), add a little more milk to loosen.
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9
After about 2 minutes, add the cream and bring the mixture back to a boil, whisking the entire time.
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10
Lower the heat and simmer for about 5 minutes more, until the mixture is smooth and any raw flour taste is gone.
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11
Season to taste with salt, pepper, and hot sauce, then stir in the mustard, tarragon, lemon juice, and lemon zest.
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12
Remove from heat and set aside.
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13
Heat the olive oil in a medium saute pan over medium-high heat and saute the mushrooms until golden brown.
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14
Add the mushrooms to the cream sauce.
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15
Put the crabmeat in the mushroom saute pan and heat until it is warmed through and the liquid has evaporated, about 2 minutes.
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16
Take one last look for shells at this point.
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17
Add scallions to the crabmeat mixture and stir, then remove from heat.
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18
Fold the crabmeat into the cream sauce.
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19
Taste and adjust seasoningsit may need more lemon juice.
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20
Divide the mixture among ramekins or pour it into the baking dish.
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21
Sprinkle with the topping and bake for 68 minutes, until browned and bubbly.
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22
Serve immediately.
