Pour panko into a fry pan and cook on low heat, stirring constantly until lightly toasted. Set aside.

Peel and remove seeds from cucumber. with a sharp knife, julienne the cucumber, or use a special julienne grater. (cucumber can also be cut into thin matchstick pieces) Place in a bowl.

Unwrap each imitation crab stick and peel apart each into fine strands. The crab will peel apart as such, easily. Toss in bowl with cucumber.

In a separate bowl, combine Japanese mayonnaise, rice vinegar, and sesame oil. Pour over cucumber and crab mixture and stir to evenly coat.

Spoon individual servings into bowls. Top with toasted panko and drizzle eel sauce over the top. Serve cold.