In a large mixing bowl, combine 8 ounces of flaked imitation crab meat, 1 cup of julienned carrots, 2 cups of shredded cabbage, and 1 cup of well-drained canned corn. Gently mix the ingredients with a spatula until they are evenly distributed.

In a separate medium bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of fresh lemon juice, ½ teaspoon of garlic powder, and ¼ teaspoon of onion powder. Season with salt and ground black pepper to taste, mixing until the dressing is smooth and creamy.

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

Cover the salad bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow flavors to meld.

Before serving, remove the salad from the refrigerator and give it a gentle toss again to redistribute the dressing.