Steep the saffron in 2 Tbsp. boiling water. Place the oil in a large skillet or paella pan over medium heat. Add onion and green pepper and cook 2 to 3 minutes. Mix in the tomatoes, garlic and paprika and cook 3 to 4 minutes more. Mix in the rice and cook 2 minutes more. Stir in the stock, steeped saffron, salt and pepper and bring the mixture to a simmer. Simmer the rice for 15 minutes, or until firm/tender. Top the rice (which should be slightly wet—add a little water if needed) with the crab pieces and olives. Cover and cook 6 to 8 minutes, or until the crab is heated through and the rice is tender. Sprinkle with parsley, garnish with lemon and serve.
Note: Cooked Dungeness crab is available in the seafood department. The staff will be happy to clean them if you ask.