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Cut the avocado in half lengthwise, remove the pit and the flesh. Cut the flesh into cubes and season with the lemon juice.
Break apart the crab meat. Peel the tough strings from the celery, then thinly slice.
Mix together the Kikkoman Ponzu Sauce, sesame oil, and grated wasabi.
Dress the avocado flesh and celery mixture with the sauce, return to the avocado peel and serve.