You seem to be have the misconception that crystal malt is a mandatory ingredient in homebrew. It isn't. In fact many times crystal is overused. That said I would generally add some to a porter for some background sweetness and complexity but you can certainly make beer with what you have.
I would suggest some type of stout since you have enough roasted barley for one. Here is a quick grain bill for the recipe:
8 lbs 2-row
2 lbs Munich
1 lb wheat (you don't say malt or flaked but either will work)
3/4 lb roasted barley
1/2 lb chocolate malt