I'd chime in with my heretical thought (based on consistently repeated personal experience) that Crystal malt in modest quantities has much less impact on the body that it's commonly believed on the brewing forums. I've made Lagers with different amounts of Crystal (up to 20% Carapils in a Helles, as Herr Dornbusch suggests in his Helles book) and never found its impact to be too much significant. If anything, the impact of 10% Light Crystal malt in a single-infusion mash was less than the impact of a triple decoction on a no-Crystal grist.
An hour-and-half-long infusion mash at 62C will produce a highly attenuable wort and a very dry beer, Crystal or no Crystal.