Caramel malts strike me as getting in the way of the dryness of the beer, and adding unnecessary body, but others might disagree. I didn't use any crystal malts in my saison last year.
I actually forgot to order the Carawheat malt. So I omited it and used 1lb of belgian candy sugar instead. helped keep the SRM where it should be and lowered my FG. I will brew it again WITH the Carawheat and see which I like better.