Gather a large mixing bowl and combine the flaked imitation crab, julienned carrots, shredded cabbage, drained canned corn, and finely chopped parsley. Gently fold together until mixed.

In a separate small bowl, whisk together mayonnaise, freshly squeezed lemon juice, garlic powder, onion powder, ground black pepper, salt, and toasted sesame seeds until smooth.

Pour the creamy dressing over the salad ingredients and gently toss using tongs until everything is evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least two hours to allow flavors to meld.

Just before serving, toss salad again to redistribute the dressing and ensure a fresh look.