Corn and Crab Beignets With Yaji Aioli

Name: Corn and Crab Beignets With Yaji Aioli
Ingredients: ½ cup unsalted dry-roasted peanuts; 2 Tbsp. ground ginger; 1 tsp. cayenne pepper; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. paprika; 2 large egg yolks*; 1 Tbsp. fresh lemon juice; ¾ cup peanut oil; 1 small shallot, finely chopped; 1 garlic clove, finely grated; 2 Tbsp. thinly sliced chives; Kosher salt; 4 Tbsp. unsalted butter; 10 oz. frozen corn (about 2 cups); 1½ cups all-purpose flour; ½ cup cornmeal; 2 tsp. baking powder; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; ½ tsp. cayenne pepper; 1 large egg, beaten to blend; 1 cup buttermilk; 8 oz. lump crabmeat, picked over; Vegetable oil (for frying; about 6 cups); * Raw egg is not recommended for the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw egg.; A deep-fry thermometer