sounds like a good plan, I just did something similiar. Steep your crystal in 1G of water, top it off with your other sugar and Apple Juice.
FYI. I typically never put more than 1 LB of any sugar in a 5 gallon batch of cider. More than that comes out to over 8% and get s abit boozy. If you keep it to about 1 LB of extra sugar, it does not require extensive aging.
Also, I have tried many yeasts, and Nottingham still seems to be my favorite in ciders, especially malted ciders.
Wheat beer yeasts are worth a try, anything else is not worth the time for me. I have tried 6+ yeasts to date, and I still love the clean profile and quick clearing/floc of the Notty.
Hope this helps, cheers!