Start by washing the Persian cucumbers thoroughly under cool running water. Using a sharp knife, julienne them into thin strips, aiming for consistent sizes for even texture. Place the cucumber strips into a medium-sized bowl, ensuring there’s enough room for tossing later.

Sprinkle a generous amount of sea salt over the cucumber strips, tossing gently to coat them evenly. Allow the cucumbers to sit for 5–10 minutes to draw out excess moisture.

Gather the salted cucumber strips in a clean kitchen towel and twist it tightly to squeeze out as much excess water as possible.

Take your imitation crab meat and gently shred it into bite-sized pieces, then set aside.

In a small bowl, combine mayonnaise, vinegar, garlic powder, sugar, and a sprinkle of pepper. Mix until smooth and creamy.

In a large mixing bowl, combine the drained cucumber strips with the shredded crab meat. Pour the dressing over the mixture and gently toss until thoroughly coated.

Sprinkle with sesame seeds or fresh herbs before serving.