Wash and thinly slice the Persian cucumbers into julienne strips.

Sprinkle cucumbers with sea salt and let sit in a colander for 5-10 minutes to draw out moisture.

Gently squeeze cucumbers to remove excess water and set aside.

Shred the imitation crab meat by hand into small pieces.

In a mixing bowl, combine mayonnaise, vinegar, garlic powder, sugar, and pepper, whisking until smooth.

In a large bowl, combine cucumbers and shredded crab meat, and drizzle dressing over. Toss lightly to coat.

Garnish the salad with sesame seeds or fresh herbs like cilantro or parsley.

Serve immediately for optimal freshness.