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Trim the dark green leaves off the leeks and discard. Slice the white and pale green parts in half lengthways and cut into 1cm (about ½ inch) pieces. Put all the pieces in a colander, rinse well under cold running water, and drain.
Warm the butter and olive oil in a large, heavy-based saucepan over medium heat. Add the leeks, then cook slowly until very soft and cooked right down. Stir occasionally, taking care not to let them colour.
Peel and roughly dice the potato and add to the leeks. Add the stock, bring to a boil then reduce to a simmer, partly covered, for about 20 minutes until the potato is fork tender. Remove from the heat, uncover and leave to come to room temperature.
If you have an immersion (stick) blender, you can puree the soup directly in the pan until very smooth. Otherwise, puree in a standing blender, in batches if necessary, until very smooth. (For truly silky smoothness, push the soup through a chinois.)
Stir in the yoghurt until well combined. Taste and season with salt and pepper, and refrigerate until required.
To make the crab, combine the crab, olive oil, sambal oelek, coriander and lime juice in a small bowl.
When you’re ready to serve, pack the crab mixture into a ½ cup measure and unmould in the centre of two soup plates. Pour the chilled soup around the crab and serve.