If using imitation crab sticks, pull the sticks into thin strings; if using flake style, loosely break the chunks apart with your hands.
To a large mixing bowl, transfer the prepared crab, carrots, cabbage, corn, and parsley; set aside.
In a smaller mixing bowl, whisk together the mayonnaise, lemon juice, garlic powder, onion powder, salt, ground black pepper and sesame seeds.
Pour the mayonnaise mixture into the mixing bowl with the cabbage and other salad ingredients; using tongs, toss well to evenly coat.
The salad can be eaten immediately but is best covered and refrigerated for at least two hours.
Before serving, toss once more to redistribute the sauce mixture.
