Step 1

Put the sliced cucumbers and carrots in a bowl and toss them with the salt. Set these aside to sweat.

Step 2

Break the glass noodles into 3-inch long pieces and add them to a heat-safe bowl. Pour boiling water over them until the noodles are completely covered. Let these cook and rehydrate for 7 minutes.

Step 3

Shred the crab sticks by rolling them between your hands and then pulling the strands of crab stick apart.

Step 4

When the glass noodles are rehydrated, drain and rinse them with cold water. Squeeze out any excess water with your hands, and add them to the shredded crab sticks.

Step 5

Once the cucumbers and carrots are starting to get limp, massage them with your hand to coax out more water, and then gather the vegetables up with your hands and squeeze out as much liquid as you can. Add these to the bowl with the other ingredients.

Step 6

To dress the Kani Salad, add the black sesame seeds, scallions, and mayonnaise to the bowl, and then use a Microplane to zest half a lemon into the salad. Next, cut the lemon in half and squeeze some juice into the salad (I used about 2 teaspoons).

Step 7

Toss the ingredients together and serve your Kani Salad on a bed of lettuce.