If you didn't open the bucket with the dried krauesen much during fermentation, and that gunk wasn't there for much more than a couple weeks, and if you racked out of the bucket very soon after beer rose above the dried krauesen, I would guess that you would have only a slight risk of infecting the beer, especially if it was racked into a keg and the keg was put in a kegerator to chill.
The alcohol in the finished finished beer makes it less prone to infection than fermenting beer, and if not much air from outside the sanitized bucket got to the gunk I doubt it would build a lot of bacteria quickly. Also, if the gunk is hardened and you remove the beer from the bucket before the gunk dissolves back into the beer, again, pretty doubtful the beer that went over the level of the dried krauesen would get infected.