Step 1

Pulse peanuts in a food processor until very finely chopped (be careful not to go too far; if you overprocess, the peanuts will turn into butter). Add ginger, cayenne, salt, garlic powder, onion powder, and paprika and pulse until powderlike.Do ahead: Yaji can be made 3 months ahead. Transfer to an airtight container; cover and chill or freeze.

Step 2

Whisk egg yolks and lemon juice in a medium bowl to combine. Whisking constantly, add oil, starting with just a few drops at a time and gradually increasing to a fine steady stream. Whisk until all of the oil is incorporated and mixture is emulsified, about 4 minutes. Whisk in shallot, garlic, chives, and 1 Tbsp. yaji spice blend. Taste and season with salt.Do ahead: Aioli can be made 3 days ahead. Cover and chill.

Step 3

Melt butter in a medium high-sided skillet over medium heat. Add corn and cook, stirring occasionally, until softened slightly and bright yellow, about 5 minutes. Transfer to a large bowl and stir in chives; let cool.

Step 4

Meanwhile, whisk flour, cornmeal, baking powder, salt, and cayenne in a medium bowl.

Step 5

Add egg and buttermilk to corn mixture and stir to combine. Add dry ingredients and stir again just to incorporate, then fold in crabmeat.

Step 6

Pour in oil to come 1½" up sides of a large pot or deep fryer. Fit pot with thermometer and heat oil over medium-high to 350°. Place a wire rack inside a rimmed baking sheet and line rack with paper towels. Working in 4 or 5 batches, scoop out heaping tablespoons of batter, carefully place in oil (8–10 per batch) and fry, turning often, until beignets are golden brown and cooked through, about 5 minutes. Transfer beignets to prepared rack; season with salt.

Step 7

Serve beignets warm with yaji aioli for dipping.