If using sticks of imitation crab, pull the sticks into thin strings; if using flake style, loosely break the chunks apart and shred them just a little.
Transfer all of the crab to a large mixing bowl.
Add the cooled, cooked rice, cooled corn and green peas, chopped green onions, and dill to the mixing bowl; mix to combine and set aside.
In a medium bowl, prepare the sauce mixture by combining the mayonnaise, lemon juice, Worcestershire sauce, garlic powder, salt and ground black pepper; whisk ingredients together until well combined.
Pour the sauce mixture into the mixing bowl with the crab and rice; toss to combine, ensuring that the sauce mixture is evenly dispersed throughout the salad.
The salad can be served immediately at room temperature; aternatively, cover and refrigerate for 2 – 4 hours before serving.
