Begin by slicing the English cucumbers into 1/8-inch thick rounds. Sprinkle the slices with salt and let them rest in a colander for 15-20 minutes to draw out excess moisture. Pat dry with a paper towel.

In a large mixing bowl, combine the drained cucumber slices with diced crab and avocado. Add a dollop of mayonnaise, cream cheese, and drizzle with soy sauce. Gently fold to combine without mashing the avocado.

Seal the bowl or transfer to a container with a lid. Shake vigorously for 15 seconds to blend the flavors. Serve immediately or refrigerate for later.

Sprinkle sesame seeds on top before serving for garnish, adjusting quantity based on texture preference.