I don't think you would want it any more dry - and dryness isn't necessarily the same as "crispness." In any case, Amalyse Enzyme is NOT the way to go on these beers. That produces rocket fuel and the few times I have tried it I have sometimes gotten a strange flavor as well.
A couple things I noticed from your post:
1 minute might not be enough aeration. I aerate my lagers for 2-3 minutes with pure 02 through a stone at a very slow trickle in which I move the stone constantly through the wort. You want very few bubbles coming to the surface (aim for none - bubbles mean o2 is escaping.)
For a pilsner aging 1 month would be about the longest time necessary. You should be at least half way through the keg at 2 months.
The beer should pretty much taste ready to go at transfer. Most of my pale lager are fined and lagered at 32 degrees for 2-3, maybe 4 weeks. That really is all it should take.
The big question though: You don't mention yeast pitching temperature, nor how much yeast you pitch. You need a huge amount of yeast for a lager (the slurry from at least a one gallon starter, for instance) and you need to pitch in the low 50s at the very highest, preferably in the mid to high 40s. If you do all that it may just take pitching a bit more yeast. Also, you might try fermenting at 48 degrees (be sure this is the temp of the beer not the ambient air) and then slowly letting themp raise up to the high 50s near the very end to insure attenuation and clean up any diacetyl. Diacetyl will definitely take away from the "crispness".