Crab Cakes with Saffron Vinaigrette

Name: Crab Cakes with Saffron Vinaigrette
Ingredients: 1 pound jumbo lump blue crab meat; 1 large egg, beaten; 1 large egg yolk, beaten; 1 1/2 teaspoons minced garlic; 1 1/2 tablespoons chopped onion; 1 1/2 tablespoons chopped red bell pepper; 1 1/2 tablespoons chopped green bell pepper; 3/4 teaspoon coarse salt; 1 1/2 teaspoons fresh thyme, picked; 2 pinches finely chopped fresh rosemary; 1/2 cup dried sourdough bread crumbs; Tabasco, to taste; 6 tablespoons extra virgin olive oil; Saffron Vinaigrette; Chives, cut into 2-inch lengths, for garnish; 1/4 cup tomato, peeled, seeded, and diced, for garnish