Wash and slice Persian cucumbers into thin julienne strips. Sprinkle with sea salt and let rest in a colander for 5-10 minutes to draw out moisture. Pat dry.

Shred imitation crab meat into fine pieces using fingers or a fork for better texture. Set aside.

In a small bowl, combine mayonnaise, vinegar, garlic powder, sugar, and pepper. Whisk together until smooth and creamy.

In a large bowl, gently mix the cucumbers and crab meat. Drizzle dressing over the top and fold together carefully.

Transfer salad to a serving platter and garnish with sesame seeds and fresh herbs. Serve cold.