Wash 2-3 Persian cucumbers thoroughly under cool water. Slice them into thin julienne strips and sprinkle lightly with salt. Let sit in a colander for 5-10 minutes.

Gently squeeze cucumbers to remove moisture and pat dry with a clean kitchen towel.

In a separate bowl, shred 8 ounces of imitation crab meat into fine pieces.

In a mixing bowl, whisk together about 1/2 cup of mayo, 1 tablespoon of vinegar, 1/2 teaspoon of garlic powder, 1 teaspoon of sugar, and pepper to taste.

In a large mixing bowl, toss dried cucumber strips and shredded crab meat together. Drizzle dressing over and gently fold everything together.

Transfer the salad into a serving dish and sprinkle with sesame seeds or fresh herbs. Serve chilled.