Top-cropping a Belgian with dextrose added to primary?

[Houndstooth]

Presently, we have a Belgian strong blonde that's about 36 hours into primary, with a nice, strong krausen going. Our recipe calls for 2# of dextrose to be added during high krausen, which I'm planning to do tonight.

Is it okay to top-crop the yeast, even though I'm also adding additional fermentables?

I ask not only because of the dextrose addition, but also because we'd like the beer to finish very dry (1.060 OG before the dextrose addition, and we're aiming for 1.007 FG). I understand that one of the main benefits of top-cropping is getting the most attenuative yeast, but I worry that taking that yeast out of primary while adding a bunch of sugar will prevent the beer from fully attenuating.

 

[lakedawgs]

There should be plenty of yeast in suspension if you want to top crop. Just make sure you crop before you add the sugar. I have rinsed yeast, but never top cropped, hope to try that soon.
While fermentables are obviously important to your yeast, oxygen is paramount also. To finish very dry you hopefully added a ton of oxygen.
Good luck!