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Heat oil in a 5-quart pot, saute the vegetables until tender. In another pan, start your roux by meling 1/2 cup unsalted butter and whisking white flour into the hot melted butter, stir until smooth. Add the rest of the ingredients to the sauteed vegetables EXCEPT THE BRIE AND THE CRABMEAT. Bring to a slow boil and thicken by adding 2 ounces of hot, blonde roux, stir constantly until smooth. Add the brie and crabmeat when ready to serve. DO NOT BOIL AFTER THE BRIE HAS BEEN ADDED!
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