Carol, the claw meat is OK for crab cakes, but it will have more moisture...
and not the robustness of jumbo crab meat (i.e. the big chunks)...
I use the claw meat mostly for crab soups and for crab quiche...
some people do prefer the claw meat to the jumbo lump meat, but not me!

If you try the claw meat for crab cakes, also try adding (a little!) dried thyme to enhance the flavor...
BUT don't overdo the thyme or it will overpower the crab...
I'd use only about 1/4 tsp. to start with...