22ouncescooked lump crab meat (canned is just fine, drain off any excess liquid)
Rub the cut side of each garlic clove half all along the sides and bottom of a fondue crock; discard garlic clove.
In a medium saucepan, combine remaining ingredients except crab meat. Heat over medium to high heat, stirring almost constantly, until completely melted and blended together. If it is too thick for you, add more almond or cashew milk until desired consistency is achieved; if it is too thin for you, add about ½ teaspoon xanthan gum or gluccomannan.
Add the crab meat, breaking it apart if it is sticking together. Allow to heat up, stirring almost constantly.
Pour resulting crab and cheese fondue into the prepared fondue crock and serve.