Start by washing and drying the Persian cucumbers. Julienne them into thin strips and sprinkle with sea salt. Let sit in a colander for about 10 minutes, then pat dry.

Shred the imitation crab meat into small, bite-sized pieces. Set aside.

In a separate bowl, combine mayonnaise, rice vinegar, garlic powder, sugar, and black pepper. Whisk until creamy.

In a large bowl, combine cucumber strips and crab meat. Drizzle dressing over and gently fold until coated.

Sprinkle sesame seeds on top and serve immediately while chilled.