COMBINE lump crabmeat, mayo, shallots, lime juice and mustard until well blended. Refrigerate until ready to serve.
WASABI Mayo: Mix mayo, wasabi tobiko, water and togarashi until well blended. Refrigerate until ready to serve.
FOR 3 servings: Spoon about 1/2 cup crabmeat mixture, 3 Tbsp avocado, 6 grapefruit sections and 6 crab claws into separate small bowls; place on large serving plate. Drizzle about 2 Tbsp. Wasabi Mayo over crab claws. Serve with 6 Sesame Seed Lavash.