Prepare the Crab Meat: If using whole crabs, bring a large pot of salted water to a boil. Add the crabs and boil for about 10 minutes until they're fully cooked and bright red. Carefully remove the crabs and let them cool. Once cool, pick the meat from the shells, ensuring no shell pieces remain, and set it aside in a bowl.

Chop the Vegetables: While the crab meat cools, prepare the fresh vegetables. Dice the Lebanese cucumber and thinly slice the red onion. Gently mix the cucumber and onion together in a large mixing bowl, ensuring they are well-distributed for even flavor.

Make the Dressing: In a separate bowl, whisk together the lemon juice, sesame oil, garlic paste, chopped coriander leaves, mint leaves, finely chopped green chili, jaggery, and fish sauce. Mix all ingredients until well combined. Taste and adjust the seasoning if necessary.

Combine Ingredients: Pour about three-quarters of the prepared dressing over the bowl of crab meat, cucumber, and onion. Carefully fold everything together using a spatula, ensuring the crab and vegetables are evenly coated with the dressing without breaking the crab meat.

Garnish and Serve: Transfer the mixed salad to a serving bowl or plate. Drizzle any remaining dressing on top for added flavor and visual appeal. Garnish with additional coriander leaves and sprinkle a touch of Kashmiri chili powder for color and mild heat.

Add Lemon Wedges: Slice fresh lemons into wedges and arrange them on the side of the salad. This adds a pop of color and allows guests to squeeze some extra citrus over their servings.