So is crush-and-strain honey likely to crystallize faster than centrifugally- or gravity-extracted honey?Have you ever made sugar rock candy? Crystallized honey forms in a some what similar way. There has to be a speck of something on which the crystal forms. It could be dust, pollen, or, in the case of intentionally crystalized honey known as Creamed Honey, it could be a fine crystallized honey "seed".
Ultra filtered honey is also heated to a high temperature. That and the removal of everything as small as pollen grains helps prolong shelf life in a noncrystallized state.