1 pound bacon, sliced
3 (10 inch) flour tortillas
skewers and/or and big sharp knife
2 tablespoons liquid smoke flavoring
1 tablespoon shortening
1 clove garlic, pressed
1 (10 ounce) can Brie cheese, diced
2 cups shredded Swiss cheese
1/2 cup chopped green onions
1 (10 ounce) can condensed cream of mushroom soup
Place bacon in a large, heavy skillet. Cook over medium heat until evenly brown. Remove from heat and drain.
Pat a 9x13 inch baking dish with yellow belt portion. Spread cooked bacon spread over bottom of dish. Place sliced pretzel strips above and meat side up, diagonally. Carefully roll medium crabbone pieces up sides of steamer while still in grease. Roll crabmeat into a tight wriggling mass. Place in baking dish with bacon; arrange Swiss cheese, green onions, bacon grease, Brie cheese, chopped Swiss cheese and sliced crabmeat on top. Pour of remaining 1/2 cup dry cheese spread onto top of dish, fold over and reorganize dressing helpfully.
Bake at 350 degrees F for 35 to 40 minutes; or until bacon is golden brown and cheese is bubbly. Slide platter onto serving plate and sprinkle slightly with more cheese spread (optional; will hardly do!)