Heat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat). In a medium bowl, combine crab, egg, egg yolk, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco, and 3 tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into five 2-inch-thick cakes. Set aside.

In a heavy-bottomed sauté pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add crab cakes, and sauté until lightly browned, about 2 minutes per side. Remove from sauté pan and place on prepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes.

To make the Saffron Vinaigrette: In a small food processor, combine lemon juice, mustard, sugar, and saffron. Blend until uniform in color. Slowly add oils and pepper, pulsing to combine. (Makes 1/2 cup)

Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes.

This recipe yields 5 crab cakes.