Start by thawing the Dungeness crab clusters if they are frozen. Once thawed, gently remove the meat from the shells, and set the crab meat aside. Don't discard the shells!

In a medium saucepan, combine the reserved crab shells, the liquid part of the coconut milk, and 1½ cups of water. Place the saucepan over medium-high heat, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes until aromatic. Strain the shells out to obtain the crab stock.

In a large saucepan, heat the olive oil over medium heat. Add the sliced onion, leek, and red bell pepper to the pan. Sauté for 5-7 minutes until caramelized.

Add the minced garlic, smoked sweet paprika, and a pinch of red pepper flakes. Sauté for about 1 minute, stirring continuously.

Stir in the fire-roasted tomatoes and simmer for 7-8 minutes, uncovered.

Pour the strained crab stock and reserved coconut cream into the mixture. Increase the heat and simmer for an additional 5 minutes.

Gently fold in the reserved crab meat and season with salt and pepper to taste. Warm through for a few minutes.

Ladle into bowls, garnish with cilantro leaves and lime juice. Serve hot with crusty bread.