Wash the Persian cucumbers thoroughly under cold water, julienne them into thin strips about 1/8 inch thick, sprinkle with sea salt, and let sit in a colander for 5-10 minutes.

Pat the cucumber strips dry gently with paper towels to remove excess moisture.

Shred the imitation crab meat into small pieces and place it in a separate mixing bowl.

In a medium bowl, combine mayonnaise, vinegar, garlic powder, sugar, and pepper; whisk until smooth.

In a large mixing bowl, combine the dried cucumber strips, shredded crab meat, and dressing; gently toss together.

Garnish with sesame seeds or fresh herbs, cover with plastic wrap, and refrigerate for 15 minutes before serving.