Begin by removing the plastic wrappers from the crab sticks. Submerge them in warm water for about 5 minutes to defrost, then gently pull them apart into strands.

Peel and julienne the medium-sized carrot. Next, julienne the ripe mango and cucumber after removing the seeds.

In a small mixing bowl, combine Kewpie mayonnaise, a drizzle of sriracha, and the juice of half a lemon. Whisk until smooth.

Combine the crab strands, julienned mango, carrot, and cucumber in a large mixing bowl. Pour the dressing over and gently toss.

Sprinkle salt and freshly cracked pepper over the salad and toss again to incorporate the seasoning.

Transfer the salad to a serving platter or bowls. Garnish with extra mango or panko breadcrumbs if desired.