Brewing crystalized lme

A friend gave me some hopped lme he had lying around. One was a Thomas cooper ipa, added to it a lb of amber dme and another lb of dextrose. Pitched it onto a cake of 1272 from beer I kegged today.

The other was a John Bull American beer, I popped it open and saw it had crystalized, I got it out of the can, added hot water and tried to get it broke up as much as possible. Added the dme and the dextrose, pitched it onto a cake of us05 that was left over from beer I kegged today as well.

Will it come out grainy or will the yeast eat the sugars anyway?

It might have some slightly off flavors but would still be drinkable. I've used old DME a couple times and it was only 40-50% of my fermentables so it wasnt too bad. I also had some ferm temp issues when I made those so that contributed to some other off flavors too.