In a skillet, melt 2 tablespoons of butter over medium heat. Add ½ cup of panko and continuously stir for about 5–7 minutes, or until golden brown.

In a medium bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of sriracha, 1 tablespoon of mirin, and 1 tablespoon of lemon juice until smooth. Refrigerate for 10 minutes.

Slice 1 medium cucumber into matchsticks and place in a large mixing bowl.

Shred the desired crab meat and add to the bowl with cucumber, gently combine.

Pour the chilled sriracha mayonnaise over the cucumber and crab mix and fold gently until coated.

On a plate, lay down a bed of shredded lettuce and spoon the spicy kani mixture onto it.

Before serving, sprinkle the toasted panko breadcrumbs over the top of the salad. Optionally, garnish with sesame seeds.

Serve immediately to enjoy the crispness.