So, the Crystal is a side effect of using beer smith to nail the color for the style, and not knowing what I'm doing (trial and error, eh?) So, the solution would be more base malt, and drop the crystal to around 10%? What does crystal do that base malt doesn't (other than potentially costing more?)
Please don't take this the wrong way, but I'd use tried and true recipes and get a dozen or so batches under my belt before I started tinkering around. Jamil Z's "Brewing Classic Styles" is a good place to start - you'll get a feel for the effective usage of a lot of different ingredients by hitting some of the major styles there. Brew them to a 't' and see how the final product is.
Also, do you have Palmer's "How to Brew" ? Another goldmine I suggest you buy if you don't have it already. I believe there are recipes in that as well, but I would stick with the former book for those.
And lastly - keep posting here and asking questions. There are a few dozen 'regulars' here that are fantastic, prolific brewers that can give a lot of adivice to help bring your beer to the point where you'll forget where the "good beer store" is!
Welcome to the forum!