Looks solid to me. I wouldn't add more crystal malt. If you want to mash something you can add some pale malt, but with so much specialty malt it really won't come through.
For a coffee porter I'd go easy on the hops, so 35 IBUs of a clean bittering hop near the start of the boil. You could certainly add a touch of earthy or citrusy hops near the end to complement the coffee, but it certainly doesn't need it.