Not sure I fully understand the "primed for a week" but I can tell you that 3 weeks of dry hopping is way too long!
I will assume you meant fermented for 1 week and then transferred.
Basically your process is off and that's why you are having issues. You should allow the beer to fully ferment and clear before racking to a secondary vessel, usually 2 weeks. Then dry hop for anywhere from 5-14 days with 7 days being average, then package.
You can try to cold crash the vessel either by placing it in a fridge for a few days or if you live somewhere that is getting cold now, in the garage for a few days. This will help get everything settled out and clear.
At 3 weeks you may have some grassy off flavors from an overly long dry hop period FWIW
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