In a large mixing bowl, combine the flaked imitation crab meat, julienned carrots, finely shredded green cabbage, and well-drained canned corn. Mix gently with a spatula until evenly distributed.

In a separate bowl, whisk together mayonnaise, fresh lemon juice, garlic powder, onion powder, ground black pepper, and salt until smooth.

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

Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours.

Before serving, give the salad a final toss and garnish with chopped parsley and toasted sesame seeds.