Begin by washing two English cucumbers thoroughly. Slice them into 1/8-inch rounds and place them in a colander. Sprinkle a generous pinch of salt over the cucumber slices to draw out moisture, and let them drain for 15-20 minutes. After draining, pat the cucumber slices dry with a clean kitchen towel to avoid excess water in your California Roll Cucumber Salad.

In a large mixing bowl, combine the drained cucumber slices, 1 cup of diced crab (or imitation crab), and 1 ripe avocado, cubed just before use for freshness. Gently stir the mixture with a spatula to ensure all the ingredients are evenly distributed without mashing the avocado.

In a separate small bowl, whisk together 1/4 cup of mayonnaise, 2 tablespoons of cream cheese (if using), 1 tablespoon of soy sauce, and 1 tablespoon of sesame seeds. Adjust the amounts of mayonnaise and cream cheese based on your desired creaminess.

Pour the prepared dressing over the cucumber mixture in the large bowl. Gently toss everything together with your spatula, ensuring each piece is evenly coated with the dressing. Take care not to crush the avocado.

Serve immediately for the freshest taste, garnishing with additional sesame seeds if desired. Alternatively, chill the salad briefly in the refrigerator for 10-15 minutes.