Yeah I would cut the crystal back to a half pound as well to help dry it out. And you may want to consider replacing about a pound of the base malt with a pound or so of corn sugar to help dry it out even more, if you're into that sort of thing.
I'm not really sure what's going on with the hop schedule or what exactly you mean by "finishing hop" but I agree that you need more hops in the boil. You listed 10 oz of hops, which I think is a good total number, but I would use them differently. I think 1 oz of Columbus to bitter is good; you could even up it to 1.5 oz if you wanted. 1 oz of Cascade at 30 is fine. With the remaining 8 oz I would use 5 of them between 15 minutes and flameout, then dry hop with 3 oz. I would shoot for a BU:GU ratio of 1 or higher.
EDIT: Maybe cut 2 pounds of base malt and replace with 1 pound of corn sugar to maintain about the same OG.