In a large mixing bowl, add flaked imitation crab meat, julienned carrots, shredded cabbage, and well-drained canned corn. Mix gently until evenly distributed.

In a separate bowl, whisk together mayonnaise, fresh lemon juice, garlic powder, onion powder, black pepper, and salt until smooth.

Pour the creamy dressing over the mixed salad ingredients and toss using tongs until evenly coated.

Cover the salad with plastic wrap and refrigerate for at least two hours to allow flavors to meld.

Before serving, give the salad a final toss to redistribute the dressing.