In a medium mixing bowl, combine ½ cup of mayonnaise, 3 tablespoons of sriracha, 1 teaspoon of white vinegar, 1 teaspoon of granulated sugar, and 1 teaspoon of lemon juice. Whisk the mixture until it's thoroughly blended and creamy. Set aside for later.

Using your hands or a fork, take the 16 ounces of imitation crab and gently shred it into thin strands.

Using a sharp knife or a julienne slicer, cut 1 long English cucumber and 2 medium carrots into thin, uniform strands.

Place the cucumber strands on a paper towel and gently pat them dry to remove excess moisture.

In a large mixing bowl, combine the shredded imitation crab, dried cucumber strands, and the julienned carrots. Pour the prepared spicy mayo dressing over the mixture and toss gently until evenly coated.

Sprinkle ⅓ cup of panko crumbs over the top of the salad. Cover the bowl and refrigerate for at least one hour before serving.