I've noticed a difference between most places when I go out for sushi compared to when I make it myself.   The crab sticks / surimi in maki rolls when I go out seem to have a much more mushy texture - however, I haven't found much information on what to do differently to achieve this.  Could it be that they chop it up and mix it with mayo or something? 
Try using lemon zest (lemon peel shavings) and lemon or lime juice.  You might try sprinkling the zest over the top of the cookies right before you put them in if you don't get enough flavor from adding it to the batter 