Is frozen crabmeat OK to use for crab cakes?
Most crabmeat is pasteurized, so the texture has already suffered a bit.  Crab cakes are basically a binder, crab meat, and seasoning.  The binder can add all sorts of interesting textures.  There are recipes with Panko, bread flour, flour, eggs, ...  If you are worried about it being dry, add mayo as @Darin suggested or increase the oil a bit.

Look at the packaging, the crab meat may be already cooked, so you may get away with cooking it less.