Wash the Persian cucumbers thoroughly. Slice them into thin julienne strips, sprinkle with sea salt and let sit for 5–10 minutes to draw out excess moisture. Pat dry with paper towels.

Shred the imitation crab meat into small pieces to ensure it absorbs the dressing well and maintains a soft texture.

In a medium mixing bowl, combine mayonnaise, rice vinegar, garlic powder, sugar, and a pinch of black pepper. Whisk until smooth and creamy.

In a large mixing bowl, toss together the cucumber strips and shredded crab meat. Pour the creamy dressing over and gently mix until evenly coated.

Transfer the Cucumber Salad with Crab Meat to a serving platter or bowls. Garnish with sesame seeds or fresh herbs. Chill briefly in the refrigerator before serving.