I am a big fan of dry hop additions. When I make my APA/IPA or other hoppy beers, I always dry hop. My biggest dry hop was 3/4 oz centennial in the secondary for 3 weeks. The beer had a very strong hoppy citrus aroma, and after aging in bottle for 3 weeks had a smooth bitterness. My advice, hop away. The crystal is a fine aroma hop, and if you like its aroma throw it in.
Little Shame Brewery - "Its only a shame if you have none"