Do you really need the sugar? Most "traditional" recipes include it because UK breweries used sugar in the past to save money.
I agree that .5 lb of the crystal would be plenty.
As far as the sugar goes, all I can say is that I bought into the "no sugar" hype for 25 years...I was even a bit militant about it.
But my ESB didn't have the same character as my favorite British beers (from Fuller's, Bateman's, and Gale's) until I started experimenting with sugars of various types. I wouldn't have expected it to be the case, but in the end it seemed somehow to make all the difference.
So there's nothing at all wrong with using sugar, and since it is not the primary or dominant fermentable its moderate use as an adjunct does not mean you're making a lesser quality beer.
I don't use it in everything, but where I do use it I feel that it actually results in a better
Of course, as always, such observations are based strictly on personal opinion...YMMV