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Make the dressing - In a large mixing bowl, combine the sugar, vinegar, salt, Dijon mustard, and minced garlic. Stir until the sugar begins to dissolve, then set aside while you prepare the cucumber.
Prepare the cucumbers - Cut the cucumbers in half lengthwise. Using a spoon (a thin measuring spoon works well), gently scrape out the soft seed core to reduce excess moisture. Slice the cucumbers diagonally into thin pieces, about 3 to 4 mm (⅛ inch) thick, then transfer them to a large mixing bowl. The diagonal cut creates a more appealing shape and gives the dressing more surface area to cling to.
Prepare the crab meat - Using a fork, gently shred the crab sticks along the grain into thin strands. This helps create a softer texture that blends more naturally with the cucumbers.
Season the cucumbers and crab meat - Pour the dressing over the sliced cucumbers and toss gently to coat. Add the shredded crab meat and fold it in until evenly combined.
Finish - Sprinkle in the sesame seeds and give everything a final toss. Serve immediately for a fresh, crisp texture, or chill briefly before serving to allow the flavors to meld together.